Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum sugaring osmosis combined with hot-air dry...

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Detalles Bibliográficos
Autores principales: Hu, Xiao, Wang, Rongrong, Guo, Jiajing, Ge, Keda, Li, Gaoyang, Fu, Fuhua, Ding, Shenghua, Shan, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749507/
https://www.ncbi.nlm.nih.gov/pubmed/31443455
http://dx.doi.org/10.3390/molecules24173053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749507/
https://www.ncbi.nlm.nih.gov/pubmed/31443455
http://dx.doi.org/10.3390/molecules24173053

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