An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines

作者：Mengqi Ling, Xiaoxuan Bai, Dongsheng Cui, Ying Shi, Chang‐Qing Duan, Yibin Lan · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.112440 · 被引用次数：21 · 研究领域：Fermentation and Sensory Analysis、Meat and Animal Product Quality、Sensory Analysis and Statistical Methods