Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF

To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC–MS and UHPLC Q-TOF and were analyzed with multidimensional statistical analysis,...

Descripción completa

Detalles Bibliográficos
Autores principales: Miao, Yingjie, Hu, Gaowei, Sun, Xiaolong, Li, Yashi, Huang, Huanting, Fu, Yongqian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094604/
https://www.ncbi.nlm.nih.gov/pubmed/37048367
http://dx.doi.org/10.3390/foods12071546

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094604/
https://www.ncbi.nlm.nih.gov/pubmed/37048367
http://dx.doi.org/10.3390/foods12071546

Ejemplares similares