基于气相色谱-离子迁移谱联用技术的枸杞酵素自然发酵过程中挥发性物质变化研究
丁一凡, 吴伟杰, 牛犇, 陈慧芝, 童川, 房祥军, 黄婷, 刘瑞玲, 郜海燕
Study on changes of volatile substances during natural fermentation of fermented goji berries based on gas chromatography-ion mobility spectrometry
DING Yifan, WU Weijie, NIU Ben, CHEN Huizhi, TONG Chuan, FANG Xiangjun, HUANG Ting, LIU Ruiling, GAO Haiyan
食品与发酵工业
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2026, (2): 372
-379
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DOI: 10.13995/j.cnki.11-1802/ts.042454
