Volatile components analysis of <i>Lactobacillus</i> sp. or <i>Zygosaccharomyces</i> spp.fermented jujube juices based on headspace gas chromatography-ion mobility spectrometry

doi:10.13995/j.cnki.11-1802/ts.028310

Volatile components analysis of Lactobacillus sp. or Zygosaccharomyces spp.fermented jujube juices based on headspace gas chromatography-ion mobility spectrometry

WANG Yin, TIAN Zhen, YANG Chenchen, WANG Xian, CAO Wei, YUE Tianli

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 266-272.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 266-272. DOI: 10.13995/j.cnki.11-1802/ts.028310

Volatile components analysis of Lactobacillus sp. or Zygosaccharomyces spp.fermented jujube juices based on headspace gas chromatography-ion mobility spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 266-272 https://doi.org/10.13995/j.cnki.11-1802/ts.028310

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Received	Revised	Published
2021-06-20	2021-07-30	2022-02-15
Issue Date
2022-03-04

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