Open AccessRelationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS
Author(s) -
Xin Dang,
Tao Feng,
Lingyun Yao,
Da Chen
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/3307160
Subject(s) - aroma , odor , chemistry , food science , flavor , partial least squares regression , gas chromatography–mass spectrometry , composition (language) , mass spectrometry , chromatography , mathematics , organic chemistry , statistics , linguistics , philosophy
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