Analysis of effects of different drying methods on flavor substances of daylily using GC-MS combined with a stoichiometric method

doi:10.13995/j.cnki.11-1802/ts.031806

YANG Shuangxi, MA Xuemei, ZHANG Haihong, MA Hui, WANG Yongrui

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 274-281.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 274-281. DOI: 10.13995/j.cnki.11-1802/ts.031806

Analysis of effects of different drying methods on flavor substances of daylily using GC-MS combined with a stoichiometric method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(4): 274-281 https://doi.org/10.13995/j.cnki.11-1802/ts.031806

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Received	Revised	Published
2022-04-02	2022-05-12	2023-02-25
Issue Date
2023-03-20

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