Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine

作者：Na Li, Guanyu Li, Xuan Guan, Aihua Li, Yongsheng Tao · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141248 · 被引用次数：24 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Sensory Analysis and Statistical Methods