Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spec...

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Autores principales: Lili Zhao, Shili Ruan, Xiangke Yang, Qiling Chen, Kan Shi, Ke Lu, Ling He, Shuwen Liu, Yangbo Song
Formato: article
Lenguaje:EN
Publicado: Wiley 2021
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Acceso en línea:https://doaj.org/article/d8efb695536a4fb5a54bf56463a0e0d6
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