Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

已完结 20 由叶子发布于 2025/10/30 10:31:21

DOI:10.1016/j.foodchem.2025.143678
作者：Yuanyuan Wang , Yinghu Ma , Jianling Duan , Bo Wang , Tengzhen Ma , Yumei Jiang , Bo Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, Xa

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