Effect of Drying Methods on Volatile Compounds of Citrus reticulata Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS

To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (Citrus reticulata “Chachi” and Citrus reticulata “Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), a...

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Detalles Bibliográficos
Autores principales: Yu, Xiangying, Chen, Xiaochun, Li, Yuting, Li, Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455753/
https://www.ncbi.nlm.nih.gov/pubmed/36076849
http://dx.doi.org/10.3390/foods11172662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455753/
https://www.ncbi.nlm.nih.gov/pubmed/36076849
http://dx.doi.org/10.3390/foods11172662

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