Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS

作者：Bo-Nan Xi, Zhang JingJing, Xiao Xu, Cong Li, Yu Shu, Yu Zhang, Xuanming Shi, Yehua Shen · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137547 · 被引用次数：130 · 研究领域：Fermentation and Sensory Analysis、Nuts composition and effects、Phytochemicals and Antioxidant Activities