Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis
Wanqing Li, Hui Liu, Yu Rong Guo, Xiaoyu Wang, Peng Tao Zhao
Topics & Concepts
AromaChemistryFood scienceFruit juiceGas chromatography–mass spectrometryChromatographyMatrix (chemical analysis)Mass spectrometryPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell WallsFermentation and Sensory Analysis