Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines
The volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and relative od...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-156.pdf |
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