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...
| 主要作者: | |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
China Food Publishing Company
2024-03-01
|
| 叢編: | Shipin Kexue |
| 主題: | |
| 在線閱讀: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf |