Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis

Author: Xiao Zuo Bing   Liu Jun Hua   Chen Feng   Wang Ling Ying   Niu Yun Wei   Feng Tao   Zhu Jian Cai  

Publisher: Taylor & Francis Ltd

E-ISSN: 1478-6427|29|7|656-662

ISSN: 1478-6419

Source: Natural Product Research, Vol.29, Iss.7, 2015-04, pp. : 656-662

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Abstract