Comparative analysis of aroma-active compounds in semi-sweet white wines with different alcohol by volume using GC×GC–TOFMS–O, GC–MS/MS, and HS-GC–IMS

Food Bioscience 2026

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Authors: Gaiwen Yu, Xiao Jia

DOI: 10.1016/j.fbio.2026.108617

Cited by: 0

References: 45

Fields of Study & Subjects

Fermentation and Sensory Analysis Horticultural and Viticultural Research Sensory Analysis and Statistical Methods

References 45