Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7591993 | Food Chemistry | 2015 | 6 Pages |
Abstract
The aroma compounds in gingko wine are analysis by HS-SPME-GC-MS coupled with OAV and ROC. The in vitro antioxidant activity of gingko wine is measured by DPPH and ABTS method, and compared with five typical Chinese liquors.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xu Wang, Kelin Xie, Haining Zhuang, Ran Ye, Zhongxiang Fang, Tao Feng,