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Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS

Suling Zhang, Huiyu Zhao, Zhiwei Tang, Qile Xia, Xinquan Wang, Liu Lianliang, Peipei Qi, Zhiwei Wang, Shanshan Di, Zhenzhen Liu, Di Ma

2024Journal of Food Composition and Analysis39 citationsDOI

Topics & Concepts

AromaFlavorLinaloolChemistryOrange juiceFood scienceFruit juiceEssential oilFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies
Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS | Litcius