7Jin Hwan Lee, Hyeon-jin Lee, Myoung-Gun Choung. Anthocyanin compositions and biological activities from the red petals of Korean edible rose(Rosa hybrida cv. Noblered)[J]. Food Chem,2011,129:272-278.
8孙宝国,何坚.香精概论-生产、配方与应用[M].第二版.北京:化学工业出版社,2006.
9Andrea Antonelli, Lorena Castellari, Carlo Zambone, et al. Yeast influence on volatile composition of wine[J]. J Agric Food Chem, 1999,47 : 1139-1144.
10Ferreira V, L6pez R, Cacho J F. Quantitative determination of the odorants of young red wines from different grape varieties[J]. J Sci Food Agric, 2000,80 : 1659-1667.
