Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA

Headspace gas chromatography–ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1—immature, S2—commercially mature, and S3—fully ma...

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Detalles Bibliográficos
Autores principales: Liu, Haocheng, Yu, Yuanshan, Zou, Bo, Yu, Yangyang, Yang, Jiguo, Xu, Yujuan, Chen, Xiaowei, Yang, Fan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913901/
https://www.ncbi.nlm.nih.gov/pubmed/36766079
http://dx.doi.org/10.3390/foods12030551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913901/
https://www.ncbi.nlm.nih.gov/pubmed/36766079
http://dx.doi.org/10.3390/foods12030551

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