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Fruit Volatile Analysis Using an Electronic Nose
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Comparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis

Yuxi Cao1, Zufang Wu1, Peifang Weng1,2

  • 1College of Food and Pharmaceutical Sciences Ningbo University Ningbo China.

Food Science & Nutrition
|March 10, 2020
PubMed

Keywords:
GC‐MSbayberry cultivarsbayberry wine fermentationelectronic nosevolatile compounds

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