Work

Integrated CIELab, electronic nose and GC-MS recognition technology elucidate the effect of oak chip aging on sensory and flavor quality of ciders

Year: 2026

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132261499149

Authors: Mengxin Chen, Shu Peng, Wen Liu, Zhengtao Zhao, Kang Xu, Mengmeng Guo

Institutions: Shandong Agricultural University, Coal Industry Jinan Design & Research Institute (China), Hangzhou DAC Biotech (China)

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7221761602

FWCI:

Cites: 32

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