Unraveling the volatile aroma compounds, nonvolatile aroma precursors and sensory attributes of hawthorn (Crataegus pinnatifida) wine under different high-pressure processing conditions and its potential aging mechanism
Xinman Lou(Shanghai Institute of Technology), Huaixiang Tian(Shanghai Institute of Technology), Haojun Yang(Shanghai Institute of Technology), Jiao Zhang(Shanghai Institute of Technology), Chen Chen(Shanghai Institute of Technology), Shuying Liu(Shanghai Institute of Technology), Hou‐Yong Yu(Hunan University), Jiashu Sun(Shanghai Institute of Technology), Juanjuan Xiong(Shanghai Institute of Technology)
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