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HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their w...
Autores principales: | Liu, Baoxiang, Yang, Yang, Ren, Likun, Su, Zhengbo, Bian, Xin, Fan, Jing, Wang, Yuanyuan, Han, Bing, Zhang, Na |
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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/PMC9781699/ https://www.ncbi.nlm.nih.gov/pubmed/36558197 http://dx.doi.org/10.3390/molecules27249056 |
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