Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC-Orbitrap-MS. The key aroma compounds were ident...
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
China Food Publishing Company
2024-03-01
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| Серія: | Shipin Kexue |
| Предмети: | |
| Онлайн доступ: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf |