GC-MS结合电子鼻分析不同干燥方式对黄花菜粉挥发性物质的影响
马尧,郝慧慧,张海红,杨静慧,马雪梅
Effects of Different Drying Methods on Volatile Flavor Components of Daylily Powder Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
MA Yao, HAO Huihui, ZHANG Haihong, YANG Jinghui, MA Xuemei
食品科学
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2022, (6): 324
-330
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DOI: 10.7506/spkx1002-6630-20210316-216