SPME-GC-MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang.

Front Nutr · 2022 · PMC9378830 · PMID 35983487

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an increasing trendno p-value reported

Other fruits, such as grape ( 33 ) and Omija ( 34 ), also showed an increasing trend in α-terpineol content during fermentation.

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