Analysis of key flavor compounds in traditional local specialties (Dachang Tang) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and sensory evaluation

WEI Jiayin, YANG Tongxiang, WU Xiangtian, FENG Luying, WEI Xinyu, LIU Wenchao, CAO Weiwei, LI Linlin, LAW Chung Lim, CHEN Junliang, DUAN Xu, REN Guangyue

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 333-340.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 333-340. DOI: 10.13995/j.cnki.11-1802/ts.042080

Analysis of key flavor compounds in traditional local specialties (Dachang Tang) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and sensory evaluation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(20): 333-340 https://doi.org/10.13995/j.cnki.11-1802/ts.042080

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