Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Author:

Lan Tian,Wang Jiaqi,Yuan Quyu,Lei Yushan,Peng Wen,Zhang Min,Li Xinyi,Sun Xiangyu,Ma Tingting

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

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3. Aroma characterization of Chinese rice wine by gas chromatography−olfactometry, chemical quantitative analysis, and aroma reconstitution;Chen;Journal of Agriculture and Food Chemistry,2013

4. Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine;Chen;CyTA - Journal of Food,2019

5. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit;Cozzolino;Food Chemistry,2020

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