Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS
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The effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC-MS, and sensory analysis. The results r... ...
