基于全二维气相色谱-飞行时间质谱结合多元统计方法解析芝麻香型白酒的风味组分研究
江伟, 伍琳, 吕志远, 韩兴林, 刘玉涛, 陈志强, 赵巧珍, 张梦梦, 陈杉彬, 何猛超
Analysis of flavor components of Zhimaxiangxing Baijiu based on two-comprehensive dimensional gas chromatography-time-of-flight mass spectrometry combined with multivariate statistical methods
JIANG Wei, WU Lin, LYU Zhiyuan, HAN Xinglin, LIU Yutao, CHEN Zhiqiang, ZHAO Qiaozhen, ZHANG Mengmeng, CHEN Shanbin, HE Mengchao
食品与发酵工业
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2024, (23): 293
-300
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DOI: 10.13995/j.cnki.11-1802/ts.038128
