EEuropean Food Research and Technology3/26/2026Impact of hydrolyzable tannin on arom a retention in synthetic non-alcoholic wine: mechanistic insights from GC-MS, sensory, and thermodynamic analysesFaisal Eudes Sam·Yongsheng Tao·Xuewei Shi·Xinlong Chen·Xingjie WangRead at European Food Research and TechnologyTagsFermentation and Sensory AnalysisFood Science
