Principal component analysis and cluster analysis of flavor compounds in kiwifruit and blood orange wine fermented by different commercial yeasts

doi:10.11882/j.issn.0254-5071.2022.05.037

FU Xun, NIE Qingyu, ZHANG Yan, LIU Dan, FENG Tingting, LI Xiang, XIONG Chunmei

China Brewing ›› 2022, Vol. 41 ›› Issue (5) : 212-217.

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China Brewing ›› 2022, Vol. 41 ›› Issue (5) : 212-217. DOI: 10.11882/j.issn.0254-5071.2022.05.037

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Principal component analysis and cluster analysis of flavor compounds in kiwifruit and blood orange wine fermented by different commercial yeasts

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(5): 212-217 https://doi.org/10.11882/j.issn.0254-5071.2022.05.037

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