Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum sugaring osmosis combined with hot-air dry...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Molecules
Egile Nagusiak: Hu, Xiao, Wang, Rongrong, Guo, Jiajing, Ge, Keda, Li, Gaoyang, Fu, Fuhua, Ding, Shenghua, Shan, Yang
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2019
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6749507/
https://ncbi.nlm.nih.gov/pubmed/31443455
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24173053
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