基于GC×GC-TOFMS解析不同质量等级金裕皖馥香白酒挥发性风味物质特征
郭云霞, 潘天全, 李娜, 李永庆, 段兆法, 常强, 刘耕典, 程伟
Volatile Flavor Compound Characteristics in Jinyu-Wan Fu-Flavor Baijiu of Different Quality Grades Based on Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry
GUO Yunxia, PAN Tianquan, LI Na, LI Yongqing, DUAN Zhaofa, CHANG Qiang, LIU Gengdian, CHENG Wei
中国酿造
.
2026, (8): 298
-306
.
DOI: 10.11882/j.issn.0254-5071.2026.08.036
