Characterization of volatile aroma components in Zhenjiang aromatic vinegar by liquid-liquid extraction combined with GC-O and GC-MS

doi:10.13995/j.cnki.11-1802/ts.016733

YUAN Yuan

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (7) : 238-242.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (7) : 238-242. DOI: 10.13995/j.cnki.11-1802/ts.016733

Characterization of volatile aroma components in Zhenjiang aromatic vinegar by liquid-liquid extraction combined with GC-O and GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(7): 238-242 https://doi.org/10.13995/j.cnki.11-1802/ts.016733

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