Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

The results provide a wealth of information for the study of Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.

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