Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

出版年份 2018 全文链接

标题

作者

关键词

Jujube, Aroma, Ripening, GC–MS, E-nose, Principal component analysis

出版物

FOOD CHEMISTRY

Volume 270, Issue -, Pages 344-352

出版商

Elsevier BV

发表日期

2018-07-18

DOI

10.1016/j.foodchem.2018.07.102

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