Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.
- DOI
- 10.3390/foods11213471
- Published
- 2022 Nov 1
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods11213471,
title = {Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.},
author = {Wu D and Xia Q and Cheng H and Zhang Q and Wang Y and Ye X},
year = {2022},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods11213471},
url = {https://doi.org/10.3390/foods11213471}
}RIS
TY - JOUR TI - Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry. AU - Wu D AU - Xia Q AU - Cheng H AU - Zhang Q AU - Wang Y AU - Ye X PY - 2022 JO - Foods (Basel, Switzerland) DO - 10.3390/foods11213471 UR - https://doi.org/10.3390/foods11213471 ER -
APA
D, W., Q, X., H, C., Q, Z., Y, W., & X, Y. (2022). Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11213471
Source records
- pubmed · retrieved 2026-09-27T15:59:51.661Z