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Analysis of Flavor Components in HS-GC-IMS and Antioxidant Properties of Black Lycium barbarum Rice Wine

by Yao Shumin, Wu Shaomin, Zhou Yongsheng, Liu Zhongmin and Tang Meizhen

Journal of Food and Nutrition Research. 2021, 9(1), 18-25. DOI: 10.12691/jfnr-9-1-3
Pub. Date: January 04, 2021Views: 11422 Downloads: 12060Like: 3

Lycium barbarum rice wine HS-GC-IMS flavor substances hydroxyl radical 1-diphenyl-2-trinitrophenylhydrazine 2min-2-azo-bis-3-ethylbenzothiazoline-6-sulfonic acid

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