Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
Author:
Affiliation:
1. College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
2. Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
Funder
Zhejiang Province Public Welfare Technology Application Research Project
National Natural Science Foundation of China-Yunnan Joint Fund
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1343
Reference46 articles.
1. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
2. Application of Electronic Nose and Tongue for Beverage Quality Evaluation
3. The history of bayberries;Chen Z. L.;Journal of Fruit Science,1996
4. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis
5. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars
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