Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Yao Zhao, Ruoqing Liu, Ying Mu, Mingshan Lv, Jun Xing, Li Zheng, Aihemaitijiang Aihaiti, Liang Wang
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2024-11-01
Sarja:	Foods
Aiheet:	apricot flavor flat peach lactic acid bacteria lactic fermentation mixed juice
Linkit:	https://www.mdpi.com/2304-8158/13/23/3835
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