基于HS-SPME-GC-MS对传统剁椒发酵过程中挥发性成分和关键香气物质分析
何旭峰, 易良键, 郑容, 王圣开, 周祥德, 熊双, 黄小兰, 冉光荣
Analysis of volatile components and key aroma substances in the fermentation process of traditional chopped pepper based on HS-SPME-GC-MS
HE Xufeng, YI Liangjian, ZHENG Rong, WANG Shengkai, ZHOU Xiangde, XIONG Shuang, HUANG Xiaolan, RAN Guangrong
食品与发酵工业
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2023, (19): 296
-303
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DOI: 10.13995/j.cnki.11-1802/ts.036204
