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Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC,

Binbin Li1, Qian Mu1,2, Huijing Guo1

  • 1Institute of Agricultural Products Processing in Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi, PR China.

Food Chemistry: X
|August 21, 2025
PubMed

Keywords:
GC-IMSGC–MSJujube wineRoastingVolatile organic compounds

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