First published · Last updated
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.

