Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process

Keqin Chen, Yujie Hu,Li Chen,Junxia Zhang,Haorong Qiao,Wanping Li,Kekun Zhang,Yulin Fang

Food Chemistry（2022）

引用 2|浏览14

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摘要

•Drying temperature modulated endogenous metabolite composition in raisins.•Different drying temperatures promoted specific flavonoids accumulation.•The volatile profiles of raisins varied with the drying temperature.

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关键词

Grape,Raisins,Temperature,Flavonoids,Volatile components

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