Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS.

Foods · 2025 · PMC12071324 · PMID 40361713

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a significant trendno p-value reported

There was no large overlap in the area of distribution of the samples, which showed a significant trend of separation and good clustering within each sample group.

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