基于HS-SPME-GC×GC-TOFMS技术解析牛栏山酒厂3种香型白酒挥发性风味化合物
柳旭, 周森, 李红花, 郝文军, 王瑛, 吕航, 柯秀丽
Analysis of Volatile Flavor Compounds in Three Flavor Types of Baijiu from Niulanshan Distillery Based on Headspace-Solid-Phase Microextraction-Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry
LIU Xu, ZHOU Sen, LI Honghua, HAO Wenjun, WANG Ying, LÜ Hang, KE Xiuli
中国酿造
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2026, (8): 307
-313
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DOI: 10.11882/j.issn.0254-5071.2026.08.037
