基于顶空-气相色谱-离子迁移谱分析不同烫漂方法对黄花菜干燥品质及风味物质的影响
冯学夫, 苏克军, 马瑞
Effects of different blanching methods on drying quality and flavor compounds of daylily based on headspace-gas chromatography-ion mobility spectrometry
FENG Xuefu, SU Kejun, MA Rui
食品与发酵工业
.
2025, (12): 303
-311
.
DOI: 10.13995/j.cnki.11-1802/ts.040236
