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: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/d8efb695536a4fb5a54bf56463a0e0d6 |
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