Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

Nine-processed tangerine peel (Jiuzhi Chenpi in Chinese) is a famous Chinese traditional snack. The composition and contents of volatile substances during its processing is unclear. Gas chromatography combined with ion mobility spectrometry (GC-IMS) was applied to determine the characteristic change...

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Detalles Bibliográficos
Autores principales: Fu, Manqin, Wang, Yuehan, Yu, Yuanshan, Wen, Jing, Cheong, Meng Sam, Cheang, Wai San, Wu, Jijun
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/PMC9449410/
https://www.ncbi.nlm.nih.gov/pubmed/36091238
http://dx.doi.org/10.3389/fnut.2022.963655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449410/
https://www.ncbi.nlm.nih.gov/pubmed/36091238
http://dx.doi.org/10.3389/fnut.2022.963655

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