Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS
In this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains. The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-G...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Editorial Department of China Brewing
2024-04-01
|
| Saila: | Zhongguo niangzao |
| Gaiak: | |
| Sarrera elektronikoa: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdf |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|