Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine
The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total p...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier Ltd
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/16492 |