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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: 10984Downloads: 11522
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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