Chemical Composition and Flavor Characteristics of Cider Fermented with
GC-IMS
OVA
Saccharomyces cerevisiae
cider
co-inoculated fermentation
non-Saccharomyces yeasts
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
26 Sep 2023
26 Sep 2023
Historique:
received:
22
08
2023
revised:
17
09
2023
accepted:
21
09
2023
medline:
14
10
2023
pubmed:
14
10
2023
entrez:
14
10
2023
Statut:
epublish
Résumé
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with gas chromatography-ion mobility spectrometry (GC-IMS) tested different kinds of non-
Identifiants
pubmed: 37835218
pii: foods12193565
doi: 10.3390/foods12193565
pmc: PMC10572567
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : the High-Level Talents Innovation and Entrepreneurship Project of Dalian
ID : 2021RQ093
Organisme : the Basic Research Project of Education Department of Liaoning Province
ID : LJKZ0544
Organisme : National Natural Science Foundation of China
ID : 31901809
Organisme : the Doctoral Research Start-up Fund of Dalian Polytechnic University
ID : 6102072007
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