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Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Wenchao Cai, Fengxian Tang, Zhuang Guo, Xin Guo, Qin Zhang, Xinxin Zhao, Ming Ning, Chunhui Shan

2020Food Chemistry126 citationsDOI

Topics & Concepts

AromaWineChemistryPulp (tooth)Food scienceAroma of wineFermentationEthanol fermentationGas chromatography–mass spectrometryLeaching (pedology)ChromatographyMedicineEnvironmental sciencePathologySoil waterSoil scienceMass spectrometryZiziphus Jujuba Studies and ApplicationsFermentation and Sensory AnalysisGinseng Biological Effects and Applications
Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS | Litcius