Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.

Zhao H, Wang R, Feng Z, Zhao T, Guo H, Ren Y, Ma Y, Bi R, Jin M, Cui L

DOI: 10.3390/foods15173031
Published: 2026 Aug 27
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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BibTeX

@article{allodium:10.3390/foods15173031,
  title = {Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.},
  author = {Zhao H and Wang R and Feng Z and Zhao T and Guo H and Ren Y and Ma Y and Bi R and Jin M and Cui L},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15173031},
  url = {https://doi.org/10.3390/foods15173031}
}

RIS

TY  - JOUR
TI  - Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.
AU  - Zhao H
AU  - Wang R
AU  - Feng Z
AU  - Zhao T
AU  - Guo H
AU  - Ren Y
AU  - Ma Y
AU  - Bi R
AU  - Jin M
AU  - Cui L
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15173031
UR  - https://doi.org/10.3390/foods15173031
ER  -

APA

H, Z., R, W., Z, F., T, Z., H, G., Y, R., Y, M., R, B., M, J., & L, C. (2026). Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173031

Source records

pubmed · retrieved 2026-09-26T02:29:58.901Z