Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian(Shanghai Institute of Technology), Xinman Lou(Shanghai Institute of Technology), Chen Chen(Shanghai Institute of Technology), Hou‐Yong Yu(Hunan University), Jiashu Sun(Shanghai Institute of Technology), Guofang Xu, Fenglin Du, Juanjuan Xiong(Shanghai Institute of Technology)
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