Decoding the aroma of freshness: The characterization of universal key aroma compounds in blueberry wines through sensomics methods

Food Bioscience 2026

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Authors: Zhijun Guo, Yue Wang, Yajuan Li, Hongli Yang, Lulu Song, Tingting Ma, Yulin Fang, Xiangyu Sun

DOI: 10.1016/j.fbio.2026.108322

Cited by: 1

References: 54

Fields of Study & Subjects

Fermentation and Sensory Analysis Wine Industry and Tourism Horticultural and Viticultural Research

References 54