Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy
The purpose of this study was to explore the volatile characteristic flavor compounds in sea-buckthorn yoghurt, and to clarify the influences of fermentation with sea-buckthorn on the quality and flavor compounds of yoghurt. The volatile compounds were analyzed by sensory evaluation and headspace so...
Main Authors: | Bingkun YANG, Ning JU, Yuhong DING, Rong GUO, Mianhong GONG |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080120 |
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