Analysis of volatile substances in different periods of Muzao by HS-SPME-GC-MS and sensory evaluation

CHEN Jianying, LYU Dihu, YANG Chun

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 330-336.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 330-336. DOI: 10.13995/j.cnki.11-1802/ts.038327

Analysis of volatile substances in different periods of Muzao by HS-SPME-GC-MS and sensory evaluation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(1): 330-336 https://doi.org/10.13995/j.cnki.11-1802/ts.038327

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