基于气相色谱-离子迁移谱解析不同基质原料制备发酵乳挥发性风味成分差异
戴缘缘, 孟飞, 谢小花, 陈静, 胡晓沛
Analysis of the Differences of Volatile Flavor Components of Fermented Milk Prepared with Different Substrate Materials Based on Gas Chromatography-Ion Mobility Spectrometry
DAI Yuanyuan, MENG Fei, XIE Xiaohua, CHEN Jing, HU Xiaopei
中国酿造
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2026, (5): 273
-281
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DOI: 10.11882/j.issn.0254-5071.2026.05.036
