基于HS-SPME-GC-MS和多元统计学分析华容芥菜的特征挥发性风味成分
李子怡, 王锋, 赵玲艳, 徐永兵, 罗凤莲
Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics
LI Ziyi, WANG Feng, ZHAO Lingyan, XU Yongbing, LUO Fenglian
中国酿造
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2024, (3): 234
-242
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DOI: 10.11882/j.issn.0254-5071.2024.03.038
