基于不同前处理方法结合全二维气相色谱飞行时间质谱解析红星二锅头白酒的风味成分
于立娟, 田红云, 单群, 孟士皓, 冯思雨, 邹弯
Analysis of flavor components of Red Star Erguotou Baijiu by different pretreatment methods combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
YU Lijuan, TIAN Hongyun, SHAN Qun, MENG Shihao, FENG Siyu, ZOU Wan
食品与发酵工业
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2025, (8): 332
-340
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DOI: 10.13995/j.cnki.11-1802/ts.041177
