Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry.

Food Chem X · 2022 · PMC9532800 · PMID 36211771

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a slight trendno p-value reported

In addition, L5 selected kiwifruit as the raw materials for extraction, due to the long-term immersion of kiwifruit, the browning was very serious; therefore, it showed a more pronounced yellow with a slight trend of red.

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