Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS
In this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains. The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-G...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdf |
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