Article ID Journal Published Year Pages File Type
7591993 Food Chemistry 2015 6 Pages PDF
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.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine
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