Ya-nan Xia
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
Ran Suo
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
Haoran Wang
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
Stefan Cerbin
Department of Horticulture, Michigan State University, 48864 Lansing, USA
Jie Wang
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
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Ya-nan Xia, Ran Suo, Haoran Wang, Stefan Cerbin and Jie Wang, 2017. Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue. American Journal of Food Technology, 12: 332-344.
DOI: 10.3923/ajft.2017.332.344
URL: https://scialert.net/abstract/?doi=ajft.2017.332.344
DOI: 10.3923/ajft.2017.332.344
URL: https://scialert.net/abstract/?doi=ajft.2017.332.344