不同品种青稞炒制后挥发性风味物质GC-MS分析

张文刚，张垚，杨希娟，党斌，张杰，杜艳，陈丹硕

GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley

ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo

食品科学 . 2019, (8): 192 -201 . DOI: 10.7506/spkx1002-6630-20180522-312