Comparative analysis of volatile compounds and functional components in fresh and dried monk fruit (Siraitia grosvenorii)
Xi-Dan Hu, Yanlin Hou, Shutian Liu, Shugang Jia, Yanmei Zhu, Yongyao Lu, Xuehong Zhang
Topics & Concepts
ChemistryChemical compositionFlavonolsComposition (language)FlavonesDried fruitFlavonoidFood scienceFructoseChromatographyBotanyAntioxidantOrganic chemistryBiologyPhilosophyLinguisticsBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality