Analysis of aroma components dynamic changes during the storage of the leaf-used lettuce by HS-SPME-GC-MS method

doi:10.13995/j.cnki.11-1802/ts.023028

LI Xue, HAN Yan, XU Jingbing, ZHANG Ling, GAO Feihu, LIANG Yexing, ZHANG Xuemei, YANG Shixiong, ZHANG Huanhuan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 254-260.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 254-260. DOI: 10.13995/j.cnki.11-1802/ts.023028

Analysis of aroma components dynamic changes during the storage of the leaf-used lettuce by HS-SPME-GC-MS method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 254-260 https://doi.org/10.13995/j.cnki.11-1802/ts.023028

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Received	Published
2019-12-09	2020-04-25
Issue Date
2020-02-01

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