Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression
Keywords: کروماتوگرافی گازی - طیف سنجی جرمی; Flat peach juice; β-Glucosidase; Descriptive sensory analysis; Gas chromatography-mass spectrometry; Partial least squares regression;