Article Versions Notes

Zhao P, Liu C, Qiu S, Chen K, Wang Y, Hou C, Huang R, Li J. Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis. Foods. 2023; 12(10):2016. https://doi.org/10.3390/foods12102016

Zhao, Peipei, Chang Liu, Shuang Qiu, Kai Chen, Yingxiang Wang, Caiyun Hou, Rui Huang, and Jingming Li. 2023. "Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis" Foods 12, no. 10: 2016. https://doi.org/10.3390/foods12102016

Zhao, P., Liu, C., Qiu, S., Chen, K., Wang, Y., Hou, C., Huang, R., & Li, J. (2023). Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis. Foods, 12(10), 2016. https://doi.org/10.3390/foods12102016