基于顶空固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移与电子鼻分析NaCl添加量对产香酵母YC14挥发性风味物质的影响
熊怡玲, 吴宝珠, 王天杨, 杨镰, 易宇文, 吴华昌, 邓静
Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and E-nose
XIONG Yiling, WU Baozhu, WANG Tianyang, YANG Lian, YI Yuwen, WU Huachang, DENG Jing
食品与发酵工业
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2024, (10): 282
-289
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DOI: 10.13995/j.cnki.11-1802/ts.036834
