Work

Optimization of fermentation process and analysis of volatile aroma components of roselle-pomegranate compound fruit wine

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.11882/j.issn.0254-5071.2024.10.024

Author: WANG Yu, YAO Xin, XU Jiajun, TU Yong

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W6922294135

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