Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS–SPME–GC–MS

已完结 20 由最靓的仔发布于 2025/7/12 18:17:09

DOI:10.1016/j.foodchem.2024.139625
作者：Jingjing Liu ,?Yin Wan ,?Yanru Chen ,?Haowei Fan ,?Mengxiang Li ,?Qihai Jiang ,?Guiming Fu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to i

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