基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究
李元一, 邢可馨, 张葆春, 申春华, 徐岩, 唐柯
Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis
LI Yuanyi, XING Kexin, ZHANG Baochun, SHEN Chunhua, XU Yan, TANG Ke
食品与发酵工业
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2020, (14): 198
-203
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DOI: 10.13995/j.cnki.11-1802/ts.023734
