Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
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Elsevier BV
Reference29 articles.
1. Using untargeted metabolomics to profile the changes in roselle (Hibiscus sabdariffa L.) anthocyanins during wine fermentation;Ai;Food Chemistry,2021
2. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O;Al-Dalali;Journal of Food Composition and Analysis,2022
3. Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption;Bu;LWT - Food Science and Technology,2020
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1. Exploring flavour profile changes of strawberry fruits under different organic fertilizer strategies by combining HS-SPME-GC-MS and metabolomics;Journal of Food Composition and Analysis;2024-11
2. Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances;LWT;2024-09
3. Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing;Fermentation;2024-07-12
4. GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu;Food Research International;2024-06
5. An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines;ACS Omega;2024-04-02
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