HS-SPME-GC-MS-Based Profiling of Volatile Metabolite Variations during Potato Thick Juice Fermentation
To study the flavor changes of potato thick juice beverages before and after fermentation with compound probiotics, this experiment used SPME-GC-MS detection technology to identify the volatile compounds in unfermented (WF), fermented (FJ), and post-fermented (HS) potato thick juice samples. The res...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040019 |
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