Effects of spaghetti squash variety and juice type on the volatile and E-tongue-based taste profiles of craft beer: A multi-analytical comparison using GC-MS, GC-IMS, and machine-learning approaches

DOI:10.1016/j.fbio.2026.110128
作者：Zhou Si a , Niuniu Song a , Shuai Hao b , Yufeng Tao a , Mengjie Wang a , Yamei Ren a
文献类型：期刊论文
补充材料：只需要正文