Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
Dan Liu, Yiman Qi, Ning Zhao, Youfang Cao, Junnan Xu, Mingtao Fan
Topics & Concepts
WineKiwiChemistryAmino acidPartial least squares regressionFood scienceGlycineYeastFermentationBiochemistryChromatographyMathematicsStatisticsFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques