Bibliografisk träff 2015-02-28 Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. Wang X, Xie K, Zhuang H, Ye R, Fang Z, Feng T. Food Chem · research support, non-u.s. gov't; journal article · DOI 10.1016/j.foodchem.2015.02.120