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Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.
Zhou, Bingde; Liu, Xiaochen; Lan, Qiuyu; Wan, Fang; Yang, Zhibo; Nie, Xin; Cai, Zijian; Hu, Bin; Tang, Junni; Zhu, Chenglin; Laghi, Luca.
Affiliation
  • Zhou B; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Liu X; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Lan Q; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Wan F; Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
  • Yang Z; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Nie X; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Cai Z; College of Food, Sichuan Agricultural University, Ya'an 625014, China.
  • Hu B; College of Food Science and Technology, Sichuan Tourism University, Chengdu 610041, China.
  • Tang J; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Zhu C; College of Food, Sichuan Agricultural University, Ya'an 625014, China.
  • Laghi L; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
Foods ; 13(11)2024 May 31.
Article in En | MEDLINE | ID: mdl-38890957
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: China Country of publication: Suiza
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: China Country of publication: Suiza