Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil
This study combined gas chromatography–ion mobility spectrometry (GC-IMS) and multivariate statistical analysis to explore the differences in the characteristic aroma of <i>Idesia polycarpa</i> Maxim (<i>I. polycarpa</i>) fruit and oil under different drying methods: natural drying (ND), hot air dry...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2025-02-01
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| Sraith: | Molecules |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/1420-3049/30/4/811 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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