基于全二维气相色谱-飞行时间质谱的不同质量等级浓酱兼香型白酒挥发性风味物质差异分析
冯紫怡, 沈毅, 谢三款, 江伟, 程伟, 张亚东, 王德良, 黄文书
Differential Analysis of Volatile Flavor Compounds in Nong-Jiang Jianxiangxing Baijiu with Different Quality Grades Based on Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry
FENG Ziyi, SHEN Yi, XIE Sankuan, JIANG Wei, CHENG Wei, ZHANG Yadong, WANG Deliang, HUANG Wenshu
中国酿造
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2026, (7): 279
-285
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DOI: 10.11882/j.issn.0254-5071.2026.07.034
