全二维气相色谱结合飞行时间质谱解析浓香型白酒蒸馏过程中风味组分的变化规律
刘志鹏, 杨康卓, 王建力, 何张兰, 赵东, 杨韵霞, 郑佳
Variation of flavor components in the distillation process of strong aroma type liquor analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
LIU Zhipeng, YANG Kangzhuo, WANG Jianli, HE Zhanglan, ZHAO Dong, YANG Yunxia, ZHENG Jia
食品与发酵工业
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2025, (2): 338
-344
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DOI: 10.13995/j.cnki.11-1802/ts.039347
