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Journal: Foods, 2024
Volume: 13
Number: 1729
1729
Article: Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance
Authors: by Bingde Zhou, Xiaochen Liu, Qiuyu Lan, Fang Wan, Zhibo Yang, Xin Nie, Zijian Cai, Bin Hu, Junni Tang, Chenglin Zhu and Luca Laghi
Link: https://www.mdpi.com/2304-8158/13/11/1729

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