Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC

Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS

Published:2024-06 Issue: Volume:130 Page:106152
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Kang Qiao,Wang Zhe,Sun Yue,Hu Xinyu,Yang Yunlin,Li Hehe,Sun Huibin,Sun Baoguo,Sun Jinyuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

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