换一批
换一批Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages.
作者：
关键词
(E)-2-hexenal (PubChem CID: 5281168)(E)-2-nonenal (PubChem CID: 5283335)(E)-2-octenal (PubChem CID: 5283324)(E)-3-hexenoic acid (PubChem CID: 5282708)(Z)-2-heptenal (PubChem CID: 5362616)1-Penten-3-ol (PubChem CID: 12020)2-Ethyl-1-hexanol (PubChem CID: 7720)2-Nonanone (PubChem CID: 13187)6-Methyl-5-hepten-2-one (PubChem CID: 9862)AromaBenzaldehyde (PubChem CID: 240)Benzyl alcohol (PubChem CID: 244)Decanoic acid (PubChem CID: 2969)E-noseEthanol (PubChem CID: 702)Ethyl benzoate (PubChem CID: 7165)GC–MSHeptanoic acid (PubChem CID: 8094)Hexanal (PubChem CID: 6184)Hexanoic acid (PubChem CID: 8892)JujubeMethyl benzoate (PubChem CID: 7150)Nonanoic acid (PubChem CID: 8158)Octanoic acid (PubChem CID: 379)Principal component analysisRipening
主题词
氨基酸类(Amino Acids);脂肪酸类(Fatty Acids);脂肪酸类, 非酯化(Fatty Acids, Nonesterified);水果(Fruit);枣属(Ziziphus)
DOI
10.1016/j.foodchem.2018.07.102
PMID
30174057
发布时间
2019-04-23
- 浏览23
Food chemistry
344-352页
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