Sensory and chemical characterizations of aroma during the loquat wine fermentation

作者：Xiaofeng Liu, Nanyi Li, Xingyuan Zhao, Yao Zhang, Hussain Muhammad, Hao Zhong, Ziwei Feng, Rongfa Guan · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103731 · 被引用次数：18 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities