Effect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC–MS and UHPLC–MS/MS

已完结 10 由 RPS 发布于 2025/11/6 16:36:57

DOI:10.1016/j.foodchem.2025.146947
作者：Dong Zhao, Sam Al-Dalali, Huang Nizi, Zhou Ruotong, Yan Yingmei, Xing Yage, Cui Yingying, Deng Zhenfeng
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Drying is essential for removing water from fresh goods, ensuring their microbial and enzymatic stability, whereas different drying methods variably influence the chemical compounds and bioa

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