Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis

作者：Yujiao Cheng, Leng Han, Linhua Huang, Xiang Tan, Houjiu Wu, Guijie Li · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136026 · 被引用次数：27 · 研究领域：Fermentation and Sensory Analysis、Advanced Chemical Sensor Technologies、Biochemical Analysis and Sensing Techniques