成果/Result
- Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach被引量：7收藏
- 作者：Sheng, Xiaofang Li, Xin Lu, Xinxin Liu, Xiaohui Tang, Weiyuan
- 机构：Guizhou Med Univ;Guizhou Inst Technol;Guizhou Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2024
- 关键词：Quantitative descriptive analysis Volatile compounds GC-MS-O Key aroma compounds Aroma recombination and omission tests
- Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice被引量：0收藏
- 作者：Wang, Jing Zhu, Qiang Yu, Mingyi Liu, Xiaozhu Zhao, Jinfeng
- 机构：Guizhou Med Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2026
- 关键词：Rosa roxburghii Tratt. juice Mixed fermentation Bioactivity Flavor characteristics
