Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

出版年份 2020 全文链接

标题

作者

关键词

Kiwi wine, Glutathione-enriched inactive dry yeast, Amino acids, Volatile components, Principal component analysis, Partial least squares regression

出版物

Volume -, Issue -, Pages 127086

出版商

Elsevier BV

发表日期

2020-05-18

DOI

10.1016/j.foodchem.2020.127086

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