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
(College of Food and Wine, Ningxia University, Yinchuan 750021, China)
MA Yao, HAO Huihui, ZHANG Haihong, YANG Jinghui, MA Xuemei. Effects of Different Drying Methods on Volatile Flavor Components of Daylily Powder Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose[J]. FOOD SCIENCE, 2022, 43(6): 324-330.