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Updated: Jun 4, 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

Published on: June 9, 2021

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关于桃子和杏仁混合汁乳酸发酵过程中风味化合物变化的机制的研究

Yao Zhao1, Ruoqing Liu1, Ying Mu1

  • 1School of Life Science and Technology, Xinjiang University, Urumqi 830046, China.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
概括

乳酸细菌发酵通过改变挥发性化合物和代谢物,显著改善了桃子和杏仁混合汁的味道. 这项研究分析了关键的风味化合物和代谢途径,为增强的发酵果汁提供了基础.

关键词:
子子是什么意思平淡的桃子 平淡的桃子味道 味道 味道 味道乳酸细菌是一种乳酸细菌.乳制品发酵 乳制品发酵混合的果汁混合的果汁.

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