Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry...

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Detalles Bibliográficos
Autores principales: Zhao, Lili, Ruan, Shili, Yang, Xiangke, Chen, Qiling, Shi, Kan, Lu, Ke, He, Ling, Liu, Shuwen, Song, Yangbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565214/
https://www.ncbi.nlm.nih.gov/pubmed/34760225
http://dx.doi.org/10.1002/fsn3.2361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565214/
https://www.ncbi.nlm.nih.gov/pubmed/34760225
http://dx.doi.org/10.1002/fsn3.2361

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