Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

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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...

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Bibliographic Details
Main Authors:	Wang, X., Xie, K., Zhuang, H., Ye, R., Fang, Zhongxiang, Feng, T.
Format:	Journal Article
Published:	Elsevier Ltd 2015
Online Access:	http://hdl.handle.net/20.500.11937/16492

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