HS-SPME-GC-O-MS分析红枣发酵酒中的挥发性成分

焦娇，李凯，李树萍，苗潇潇，张生万

Analysis of Volatile Compounds in Fermented Chinese Jujube Wine by Headspace Solid Phase Micro-Extraction and Gas Chromatography-Olfactometry-Mass Spectrometry

JIAO Jiao, LI Kai, LI Shuping, MIAO Xiaoxiao, ZHANG Shengwan

食品科学 . 2017, (4): 197 -203 . DOI: 10.7506/spkx1002-6630-201704032