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Uncovering the Change Mechanism of Key Aroma Compounds in ‘Summer Black’ Grape Juice during Low-Temperature Vacuum Concentration

Research article studying how key aroma compounds in 'Summer Black' grape juice change during low-temperature vacuum concentration. Published 2026-01-01 by Elsevier BV; the excerpt provides no additional methodological or result details.

Categories: science-and-space

Generated scores

Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.

Confidence
3/10
Geographic reach
1/10
Global importance
2/10
Impact magnitude
1/10
Positivity
6/10
Urgency
1/10

Why it matters

Identifies mechanisms behind aroma changes during a specific juice-processing method.

Sources

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