基于顶空固相微萃取-全二维气相色谱-飞行时间质谱技术分析不同干制方式下红托竹荪香气特征
李莉莉, 李晓贝, 董慧, 赵晓燕, 王琴, 周晓倩, 姜力煌, 刘晓瑾, 周昌艳
Analysis of differences in aroma characteristics of Dictyophora rubrovalvata between different drying methods based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry technique
LI Lili, LI Xiaobei, DONG Hui, ZHAO Xiaoyan, WANG Qin, ZHOU Xiaoqian, JIANG Lihuang, LIU Xiaojin, ZHOU Changyan
食品与发酵工业
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2025, (6): 311
-320
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DOI: 10.13995/j.cnki.11-1802/ts.040232
