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Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry
Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655934/ https://www.ncbi.nlm.nih.gov/pubmed/36360085 http://dx.doi.org/10.3390/foods11213471 |