Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis
Publication Date
1-1-2015
Publisher
figshare Academic Research System
DOI
10.6084/m9.figshare.1254112.v1
Document Type
Data Set
Recommended Citation
Chen, Feng; Wang, Ling Ying; Feng, Tao; Xiao, Zuo Bing; Liu, Jun Hua; Niu, Yun Wei; Zhu, Jian Cai (2015), "Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis", figshare Academic Research System, doi: 10.6084/m9.figshare.1254112.v1
https://doi.org/10.6084/m9.figshare.1254112.v1
Identifier
10.6084/m9.figshare.1254112.v1
Embargo Date
1-1-2015
COinS