基于气相色谱-离子迁移谱联用及气相色谱-质谱联用对贵州红托竹荪鲜品特征性香气物质表征及分析
孟令帅, 郑婷婷, 王诗琦, 陈桐杰, 聂玉, 许粟
Characterization and analysis of characteristic aroma compounds of fresh Dictyophora rubrovalvata in Guizhou based on gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry
MENG Lingshuai, ZHENG Tingting, WANG Shiqi, CHEN Tongjie, NIE Yu, XU Su
食品与发酵工业
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2025, (16): 314
-323
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DOI: 10.13995/j.cnki.11-1802/ts.041636
