基于气相色谱-质谱联用结合相对气味活度值分析四川地区不同品种桂花的风味特征
温福丽, 蒋晓锋, 贾俊杰, 牛曼思, 杨阳, 黄张君, 王松涛
Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value
WEN Fuli , JIANG Xiaofeng, JIA Junjie, NIU Mansi, YANG Yang, HUANG Zhangjun, WANG Songtao
食品与发酵工业
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2025, (10): 344
-351
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DOI: 10.13995/j.cnki.11-1802/ts.040368
