Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage

已完结 10 由叶子发布于 2026/5/26 13:32:03

DOI:10.1016/j.lwt.2022.113882
作者：Xiaoting Xuan , Ruiyang Sun , Xiyue Zhang , Yan Cui , Xudong Lin , Yong Sun , Wenyi Deng , Xiaojun Liao , Jiangang Ling
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The flavor fingerprint of NFC Chinese bayberry (Myrica rubra) juice treated by high hydrostatic pressure (HHP) was developed, and the volatile flavor compound variations formed during storag

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