Analysis of volatile flavor compounds in soaked plum wine based on HS-SPME-GC-MS

doi:10.11882/j.issn.0254-5071.2024.11.017

CAO Hong, LIU Taotao*, SUN Xizhen, LI Qiang, XIONG Yaqing, WANG Zhe, YANG Wen, HUANG Xiuhua, NI Shugan

China Brewing ›› 2024, Vol. 43 ›› Issue (11) : 105-112.

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China Brewing ›› 2024, Vol. 43 ›› Issue (11) : 105-112. DOI: 10.11882/j.issn.0254-5071.2024.11.017

Analysis of volatile flavor compounds in soaked plum wine based on HS-SPME-GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(11): 105-112 https://doi.org/10.11882/j.issn.0254-5071.2024.11.017

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Received	Revised	Published
2024-02-07	2024-05-31	2024-11-25
Issue Date
2025-01-23

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