Contribution of different components of sweet potato to the characteristic aroma of flavoring agents using GC-IMS

doi:10.13995/j.cnki.11-1802/ts.025934

ZHAO Xiangying, LIU Liping, ZHANG Jiaxiang, ZHAO Liqiang, HAN Mo, YAO Mingjing

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 236-243.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 236-243. DOI: 10.13995/j.cnki.11-1802/ts.025934

Contribution of different components of sweet potato to the characteristic aroma of flavoring agents using GC-IMS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 236-243 https://doi.org/10.13995/j.cnki.11-1802/ts.025934

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Received	Revised	Published
2020-10-19	2020-12-07	2021-06-25
Issue Date
2021-07-22

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