SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile,...

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Detalles Bibliográficos
Autores principales: Yaqun, Liu, Hanxu, Liu, Wanling, Lin, Yingzhu, Xue, Mouquan, Liu, Yuzhong, Zheng, Lei, Hu, Yingkai, Yang, Yidong, Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9378830/
https://www.ncbi.nlm.nih.gov/pubmed/35983487
http://dx.doi.org/10.3389/fnut.2022.915776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9378830/
https://www.ncbi.nlm.nih.gov/pubmed/35983487
http://dx.doi.org/10.3389/fnut.2022.915776

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