基于电子鼻与GC-MS对不同格瓦斯挥发性风味成分差异分析

唐红梅，李玉斌，王浩文，邓静，刘阳，刘乙志，刘建，吴华昌

Comparative Analysis of Volatile Flavor Components in Different Brands of Kvass by Electronic Nose and Gas Chromatography-Mass Spectrometry

TANG Hongmei, LI Yubin, WANG Haowen, DENG Jing, LIU Yang, LIU Yizhi, LIU Jian, WU Huachang

食品科学 . 2019, (22): 287 -292 . DOI: 10.7506/spkx1002-6630-20181130-360