基于气相色谱-离子迁移谱技术分析16种云南大米挥发性风味物质的差异
杨水艳, 聂绪恒, 王忻, 和霁恬, 郭颖, 刘付英, 放茂良, 毛金蓉
Differential analysis of volatile flavor compounds in 16 kinds of Yunnan rice based on gas chromatography-ion mobility spectroscopy technology
YANG Shuiyan, NIE Xuheng, WANG Xin, HE Jitian, GUO Ying, LIU Fuying, FANG Maoliang, MAO Jinrong
食品与发酵工业
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2026, (18): 359
-366
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DOI: 10.13995/j.cnki.11-1802/ts.045622
