基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析
柴瑞雪,安朝严,刘涛,孙延峰,吴广枫,石英,段长青,兰义宾
Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry
CHAI Ruixue, AN Zhaoyan, LIU Tao, SUN Yanfeng, WU Guangfeng, SHI Ying, DUAN Changqing, LAN Yibin
食品科学
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2022, (4): 175
-182
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DOI: 10.7506/spkx1002-6630-20210306-079