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Updated: Sep 18, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Comprehensive characterization of flavor compounds in goji berry by HS-SPME-GCMS combined with AntDAS-GCMS for

Lu Han1,2, Wan-Ting Zou1,2, Wen-Xin Wang1,2

  • 1College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China.

Food Chemistry: X
|June 23, 2025
PubMed

Keywords:
AntDAS-GCMSFlavor compoundsGeographical discriminationHS-SPMENingxia goji

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