Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream
WANG Mengsong, WEI Chaokun, FAN Min, LIU Hui, LIU Dunhua
(School of Food and Wine, Ningxia University, Yinchuan 750000, China)
WANG Mengsong, WEI Chaokun, FAN Min, LIU Hui, LIU Dunhua. Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream[J]. FOOD SCIENCE, 2023, 44(16): 267-273.