Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression

Published 2017 View Full Article

Authors

Keywords

Flat peach juice, β-Glucosidase, Descriptive sensory analysis, Gas chromatography-mass spectrometry, Partial least squares regression

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 82, Issue -, Pages 113-120

Publisher

Elsevier BV

Online

2017-04-15

DOI

10.1016/j.lwt.2017.04.029

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