Integration of non-targeted metabolomics and flavoromics techniques: revealing the formation mechanism of flavor diversity in ultrasonic co-fermentation of jujube juice

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DOI:10.1007/s00217-025-05013-4
文献类型：期刊论文
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文献链接：https://doi.org/10.1007/s00217-025-05013-4

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Abstract： To enhance the quality and flavor of fermented jujube juice, this study applied ultrasound treatment (UST) at different fermentation stages and employed a combi

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