基于定量描述性分析法和气相色谱-质谱法对低温发酵面包特征香味物质的分析
杨永婧, 任静怡, 李政达, 蔡琳雅, 袁梓晰, 任鑫茹, 王震
Analysis of characteristic aroma substances in low temperature fermented bread by quantitative descriptive analysis and gas chromatography-mass spectrometry
YANG Yongjing, REN Jingyi, LI Zhengda, CAI Linya, YUAN Zixi, REN Xinru, WANG Zhen
食品与发酵工业
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2025, (6): 300
-305
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DOI: 10.13995/j.cnki.11-1802/ts.039329
