Nutrient composition and quality traits of dried jujube fruits in seven producing areas based on metabolomics analysis.

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第一作者： Qianqian,Shi

第一单位： College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China.

作者： Qianqian,Shi ^[1] ; Gang,Han ^[1] ; Yu,Liu ^[1] ; Junjun,Jiang ^[1] ; Yuyao,Jia ^[1] ; Xingang,Li ^[2]

作者单位： College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China. ^[1] College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Research Center for Jujube Engineering and Technology of State Forestry Administration, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China. Electronic address: xingangle@nwsuaf.edu.cn. ^[2]

关键词 Functional food Jujube Main producing areas Metabolites Quality

主题词色谱法, 液相(Chromatography, Liquid);水果(Fruit);代谢组学(Metabolomics);串联质谱法(Tandem Mass Spectrometry);枣属(Ziziphus)

DOI 10.1016/j.foodchem.2022.132627

PMID 35318174

发布时间 2022-04-20

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