Correlation analysis on flavor compositions and sensory attributes of compound fruit wines based on partial least squares regression

doi:10.13995/j.cnki.11-1802/ts.027243

YIN Yanshun, JIANG Xin, SONG Tao, MENG Jun, ZHANG Lin, DONG Jianhui, HUANGFU Jie FENG Jing, YANG Qinzheng, LI Hong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 234-240.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 234-240. DOI: 10.13995/j.cnki.11-1802/ts.027243

Correlation analysis on flavor compositions and sensory attributes of compound fruit wines based on partial least squares regression

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(22): 234-240 https://doi.org/10.13995/j.cnki.11-1802/ts.027243

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Received	Revised
2021-03-05	2021-04-01
Issue Date
2021-12-16

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