Analysis of Aroma Components of Red Jujube from Different Origins Based on HS-SPME-GC-MS and Chemometrics
To compare the volatile flavor characteristics of red jujube from different origins, volatile aroma components of jujube fruit from five origins (Xinzheng, Lingbao, Yulin, Hotan and Dezhou) were analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectrometry. The...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Chinês |
| প্রকাশিত: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| মালা: | Shipin gongye ke-ji |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050125 |
| ট্যাগগুলো: |
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