Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR

Author:

Zhang QianORCID,Ma Jian,Yang Yupei,Deng Jing,Zhu Kaixian,Yi Yuwen,Tang Junni,Jiang Xiaole,Zhu ChenglinORCID,Laghi LucaORCID

Funder

Department of Education of Sichuan Province

Southwest Minzu University

Publisher

Elsevier BV

Subject

Food Science

Reference89 articles.

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2. Litter decomposition characteristics and variety differences in a kiwifruit orchard in subtropical climate zone of China;Baglieri;Agronomy,2023

3. 1H NMR-based metabolomics to assess the impact of soil type on the chemical composition of nero d'Avola red wines;Bambina;Journal of Agricultural and Food Chemistry,2022

4. Delayed bitterness of citrus wine is removed through the selection of fining agents and fining optimization;Bi;Frontiers in Chemistry,2019

5. An analysis of transformations;Box;Journal of the Royal Statistical Society: Series B,2018

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