Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine

Author:

Shi Xu,Liu Yaqiong,Ma Qianyun,Wang Jie,Luo Jianhua,Suo Ran,Sun Jianfeng

Funder

Hebei Provincial Key Research Projects

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil;Asikin;Journal of Food and Drug Analysis,2017

4. Robert C. H. Manual on descriptive analysis testing for sensory evaluation,1992

5. Perceptual interactions in odour mixtures: Odour quality in binary mixtures of woody and fruity wine odorants;Atanasova;Chemical Senses,2005

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