Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography...

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Detalles Bibliográficos
Autores principales: Peng, Bo, Li, Jingjing, Shan, Chunhui, Cai, Wenchao, Zhang, Qin, Zhao, Xinxin, Li, Shi, Wen, Jing, Jiang, Lin, Yang, Xinquan, Tang, Fengxian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10512423/
https://www.ncbi.nlm.nih.gov/pubmed/37743927
http://dx.doi.org/10.3389/fnut.2023.1268633

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10512423/
https://www.ncbi.nlm.nih.gov/pubmed/37743927
http://dx.doi.org/10.3389/fnut.2023.1268633

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