基于气相色谱-离子迁移谱联用技术分析甘薯块根不同组分对甘薯特征风味剂香气的贡献
赵祥颖, 刘丽萍, 张家祥, 赵立强, 韩墨, 姚明静
Contribution of different components of sweet potato to the characteristic aroma of flavoring agents using GC-IMS
ZHAO Xiangying, LIU Liping, ZHANG Jiaxiang, ZHAO Liqiang, HAN Mo, YAO Mingjing
食品与发酵工业
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2021, (12): 236
-243
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DOI: 10.13995/j.cnki.11-1802/ts.025934
