Analysis on the flavor characteristics of <em>Rosa roxbunghii</em> juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS

doi:10.11882/j.issn.0254-5071.2025.03.017

Analysis on the flavor characteristics of Rosa roxbunghii juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS

WANG Hui, LUO Jingwen, LONG Mingxiu, WANG Mei, CHEN Zhongai, CHEN Zhaojun

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 107-113.

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China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 107-113. DOI: 10.11882/j.issn.0254-5071.2025.03.017

Analysis on the flavor characteristics of Rosa roxbunghii juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(3): 107-113 https://doi.org/10.11882/j.issn.0254-5071.2025.03.017

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Received	Revised
2024-06-14	2024-09-30
Issue Date
2025-04-21

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