Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
Published: 24 February 2023| Version 1 | DOI: 10.17632/v8vss4573t.1
Contributor:
Yating XieDescription
These data come from the determination of total flavonoids, total polyphenols and antioxidant capacity of Aurantii Fructus with different fermentation days, and quantitative and qualitative studies by HPLC, UPLC-QTOF-MS/MS and GC-nose.
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Institutions
Jiangxi University of Traditional Chinese Medicine
Categories
Traditional Chinese Medicine, Food Aroma, Fermented Food
Funding
the National Natural Science Foundation of China
NO.82060724
the National Natural Science Foundation of China
NO.81560651