使用HS-SPME-GC-MS在不同温度下在收获后储存期间对三种桃子品种的挥发性风味特征的描述

Xiaoying Li1,2, Gang Li1, Haijing Wang1

  • 1College of Horticultural Science and Technology, Hebei Normal University of Science and Technology; Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, Hebei, 066004, China.

Food chemistry: X
|June 11, 2025
PubMed
概括

收获后的储存大大改变了桃子的挥发性化合物,减少了和增加了酒精/. 某些桃子品种表现出更好的冷藏适应性,影响了整体风味质量.

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