基于电子鼻及HS-SPME-GC-MS分析乳酸菌发酵不同碳源刺梨汁风味特征
王辉, 罗婧文, 龙明秀, 王梅, 陈中爱, 陈朝军
Analysis on the flavor characteristics of Rosa roxbunghii juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS
WANG Hui, LUO Jingwen, LONG Mingxiu, WANG Mei, CHEN Zhongai, CHEN Zhaojun
中国酿造
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2025, (3): 107
-113
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DOI: 10.11882/j.issn.0254-5071.2025.03.017
