Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (<i>Ziziphus jujuba</i> Mill.) subjected to different drying methods.

Food Chem X · 2022 · PMC9043666 · PMID 35492255

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a decreasing trendno p-value reported

However, with increasing CD temperature, 2-hexenal and 3-octene in jujube showed a decreasing trend, while the OAV decreased to 66.7%–100.0% and 64.9%–93.3% correspondingly.

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