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