Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
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DOI: 10.3390/foods12071546
Abstract: To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC–MS and UHPLC Q-TOF and were… read more here.
Keywords: volatile soluble; chinese bayberry; bayberry wine; flavor ... See more keywords