Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
Gansu Agricultural University · Fruit Research Institute
Indexed incrossrefpubmed
Abstract
No abstract available for this paper.
Citation impact
53
total citations
- FWCI
- 48.46
- Percentile
- 100%
- References
- 60
Citations per year
Authors
7- YWYuanyuan Wang
Gansu Agricultural University
- MYMA Ying-hu
Gansu Agricultural University
- JDJianling Duan
Fruit Research Institute
- BWBo Wang
- TMTengzhen Ma
Gansu Agricultural University
Topics & keywords
Topics
Keywords
- Fermentation
- Electronic nose
- Blowing a raspberry
- Saccharomyces cerevisiae
- Chemistry
- Wine
- Chromatography
- Food science
No related works found for this paper.