Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS

Food Chemistry 2026

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Authors: Qiankun Guo, Tianjin Sun, Yulu Wang, Zhiyong Xie, Xia Fan, Haoyu Zhang, Zhipeng Wang, Xiaoxiong Zeng

DOI: 10.1016/j.foodchem.2026.148691

Cited by: 3

References: 30

Fields of Study & Subjects

Phytochemical and Pharmacological Studies Seaweed-derived Bioactive Compounds Fermentation and Sensory Analysis

References 30