基于电子鼻和HS-SPME-GC-MS比较不同空间层次浓香型原酒挥发性风味成分
李俣珠, 杨康卓, 刘志鹏, 何张兰, 郑佳
Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS
LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
中国酿造
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2024, (1): 34
-40
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DOI: 10.11882/j.issn.0254-5071.2024.01.006
