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...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2024-04-01
|
| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|