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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,...

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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

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