Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS

doi:10.13995/j.cnki.11-1802/ts.023221

YANG Jinjun, HU Jinxiang, WANG Lin, QIAO Mingfeng, HE Lian, WU Huachang, DENG Jing, YI Yuwen

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 234-242.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 234-242. DOI: 10.13995/j.cnki.11-1802/ts.023221

Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 234-242 https://doi.org/10.13995/j.cnki.11-1802/ts.023221

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Received	Published
2019-12-29	2020-07-25
Issue Date
2020-08-17

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