Spss version 21.0 statistical package for windows

Manufactured by IBM

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SPSS Version 21.0 is a statistical software package designed for Windows. It provides a comprehensive set of tools for data analysis, statistical modeling, and reporting.

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Statistical Package for the Social Sciences (SPSS) Statistics for Windows, Version 21.0. SPSS statistical software package version 21.0 for Windows SPSS 21.0 statistical package for Windows SPSS version 21.0 statistical package SPSS version 21.0 for Windows SPSS statistical package version 21.0 SPSS 21.0 statistical package SPSS for Windows version 21.0 SPSS 21.0 for Windows SPSS 21.0.0 for Windows

3 protocols using spss version 21.0 statistical package for windows

Volatiles Analysis of Lily Rice Wine

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The data of volatile compounds was processed using the SPSS version 21.0 statistical package for windows (SPSS Inc., Chicago, IL, USA). Principal component analysis (PCA) was used to investigate the possible differences between the lily rice wine samples.

Yan S., Xiangsong C, & Xiang X. (2019). Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006. AMB Express, 9, 89.

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Variance Analysis of Experimental Data

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The statistical procedure was carried out with SPSS Version 21.0 statistical package for Windows (Chicago, IL, USA). The data for the different determinations were processed using the variance analysis (ANOVA). Treatment and control were compared by a Tukey post hoc test at p 0.05.

López R., Portu J., González-Arenzana L., Garijo P., Gutiérrez A.R, & Santamaría P. (2021). Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity. Journal of food science, 86(3).

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Statistical Analysis of Volatile Compounds

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Statistical analysis was carried out using SPSS Version 21.0 statistical package for Windows (SPSS Inc., Chicago, IL, USA). Volatile compounds data were processed using variance analysis (ANOVA). Differences between means were compared using the least significant difference (LSD) test at 0.05 probability level. PCA was performed using InfoStat (www.infostat.com.ar).

Ahumada K., Martínez-Gil A., Moreno-Simunovic Y., Illanes A, & Wilson L. (2016). Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates. Molecules, 21(11), 1485.

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