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Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Food ChemistryEnvironmental ChemistryChemical EngineeringEnvironmental MonitoringEngineeringJujube Wine QualityEnvironmental EngineeringElectronic SensesPretreatment MethodsAnalytical ChemistryFood QualityHealth Sciences