高粱蒸煮风味物质香气活力研究
Odor activity study on the aroma compounds of steamed sorghum
Online published: 2018-07-06
杨玉波, 倪德让, 林琳, 等 . 高粱蒸煮风味物质香气活力研究[J]. 食品与发酵工业, 2018 , 44(5) : 222 -226 . DOI: 10.13995/j.cnki.11-1802/ts.016515
Key words: sorghum; aroma compounds; odor activity value(OAV); 2-methoxyphenol
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