Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), co...

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Detalles Bibliográficos
Autores principales: Zhao, Yaqi, Zeng, Yingyu, Li, Xusheng, Yuan, Kailan, Li, Yue, Tian, Lingmin, Sun, Jianxia, Bai, Weibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9720412/
https://www.ncbi.nlm.nih.gov/pubmed/36479228
http://dx.doi.org/10.1016/j.crfs.2022.11.022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9720412/
https://www.ncbi.nlm.nih.gov/pubmed/36479228
http://dx.doi.org/10.1016/j.crfs.2022.11.022

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