Zhang, Haiwei
Li, Jiaye
Xu, Xinying
Zhang, Xiaoxiao
Lan, Wei
Wang, Yu
Gao, Xueling
Funding for this research was provided by:
Expert Fund for Anhui Fruit Industry Technology System (WNKH-2021-711)
open research project of Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage (FSKFKT016)
Article History
Received: 20 March 2024
Revised: 11 May 2024
Accepted: 11 May 2024
First Online: 22 May 2024
Declarations
:
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
: The sensory evaluation of strawberry wines in this study has been approved by the Ethics Committee of Anhui Agricultural University. Participants provided informed consent by affirmatively acknowledging the statement “I am aware that my responses are confidential, and I agree to participate in this sensory evaluation” as a prerequisite for entering the sensory evaluation. They were able to withdraw from the sensory evaluation at any time without giving a reason.