Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.

Front Nutr · 2023 · PMC10512423 · PMID 37743927

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a decreasing trendno p-value reported

an increasing trendno p-value reported

Based on Figure 5C , it can be observed that a total of 26 benzenoid compounds were detected during the fermentation process, with 12 exhibiting an increasing trend and 14 showing a decreasing trend.

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