Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus

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.