Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS
Wenchao Cai(Hubei University of Arts and Science), Fengxian Tang(Shihezi University), Zhuang Guo(Hubei University of Arts and Science), Xin Guo(Shihezi University), Qin Zhang(Shihezi University), Xinxin Zhao(Hubei University of Arts and Science), Ming Ning(Shihezi University), Chunhui Shan(Shihezi University)
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