基于全二维气相色谱-飞行时间质谱法对不同品质酱香型白酒的风味组分差异解析
伍琳, 陈志强, 江伟, 刘巍, 张艺骥, 祝家健
Analysis of flavor component differences of various qualities Maotai-flavor Baijiu based on comprehensive two-dimensional gas chromatography-time of flight mass spectrometry
WU Lin, CHEN Zhiqiang, JIANG Wei, LIU Wei, ZHANG Yiji, ZHU Jiajian
食品与发酵工业
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2024, (22): 339
-348
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DOI: 10.13995/j.cnki.11-1802/ts.038129
