电子鼻和GC-IMS联用分析不同条件发酵山楂糯米酒的香气成分
韩乃瑄, 马成莹, 李敏, 王雪山, 谭伟, 刘琳, 孙中贯
Analysis of aroma components of hawthorn glutinous rice wine fermented under different conditions using an electronic nose and GC-IMS
HAN Naixuan, MA Chengying, LI Min, WANG Xueshan, TAN Wei, LIU Lin, SUN Zhongguan
食品与发酵工业
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2024, (23): 312
-320
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DOI: 10.13995/j.cnki.11-1802/ts.038437
