Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages
To explore the component and content of aroma constituents in Manaohong cherry during development, volatile components were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology at green stage, color stage, commercial stage and ripe stage...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080140 |