Analysis of differences in aroma characteristics of Dictyophora rubrovalvata between different drying methods based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry technique

LI Lili, LI Xiaobei, DONG Hui, ZHAO Xiaoyan, WANG Qin, ZHOU Xiaoqian, JIANG Lihuang, LIU Xiaojin, ZHOU Changyan

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 311-320.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 311-320. DOI: 10.13995/j.cnki.11-1802/ts.040232

Analysis of differences in aroma characteristics of Dictyophora rubrovalvata between different drying methods based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry technique

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 311-320 https://doi.org/10.13995/j.cnki.11-1802/ts.040232

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