doi.org/10.1016/j.foodchem.2020.127330

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

..., Chunhui Shan
24
Food Chemistry9.80
Volume: 330, Pages: 127330 - 127330
Published: Jun 13, 2020
Paper Fields
Paper Details
Title
Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS
DOI
doi.org/10.1016/j.foodchem.2020.127330
Published Date
Jun 13, 2020
Journal
Food Chemistry
Volume
330
Pages
127330 - 127330
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