Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
收藏Mendeley Data2026-04-09 收录
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资源简介：
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.
提供机构：
Yating Xie
