Work

Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70315

Authors: Chen Qiao, Yanhong Wang, Shangfan Xia, Quan Ji, Longxuan Huo, Huiling Zhang, Lin Pan

Institution: Ningxia University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4416456245

FWCI: 0.879

Cites: 38

Cited by: 2

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