Analysis of flavor metabolism characteristics of quinoa (Chenopodium quinoa Willd.) sprout plant beverage by GC-IMS combined with intelligent sensory technology

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DOI:10.1016/j.foodres.2025.117373
作者：Jian Ma ,?Jingyi Du ,?Wentao Zhang ,?Hui Zhao ,?Yanhong Ma ,?Huiru Hong ,?Wuyang Huang ,?Jian Li
文献类型：期刊论文
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Elsevier

Abstract：After germination and fermentation, the flavor quality of quinoa is significantly enhanced; however, the specific metabolic mechanisms underlying this improvement remain unclear. In this stu

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