Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose

In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-p...

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Detalles Bibliográficos
Autores principales: Xiao, Zuobing, Niu, Minxing, Niu, Yunwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880792/
https://www.ncbi.nlm.nih.gov/pubmed/35209052
http://dx.doi.org/10.3390/molecules27041264

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880792/
https://www.ncbi.nlm.nih.gov/pubmed/35209052
http://dx.doi.org/10.3390/molecules27041264

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