气相色谱-质谱联用结合化学计量法分析不同干燥方式对芫荽风味物质的影响
张文玉, 李雅, 马赫, 刘常金, 张军兵, 江慎华
Analysis of effects of different drying methods on flavor substances of coriander using GC-MS combined with stoichiometric method
ZHANG Wenyu, LI Ya, MA He, LIU Changjin, ZHANG Junbing, JIANG Shenhua
食品与发酵工业
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2024, (4): 294
-301
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DOI: 10.13995/j.cnki.11-1802/ts.036172
