Effects of yeast strains and skin maceration methods on volatile aroma compounds in head, heart, and tail fractions of spine grape (Vitis davidii Foëx) wine spirit: A machine learning approach
Fuente:
Food Research International
Publication date: 30 November 2026Source: Food Research International, Volume 244Author(s): Xiaofeng Xiang, Jie Li, Haoen Cai, Miao Bai, Guangfeng Wu, Changqing Duan, Yibin Lan