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
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2025, (20): 333
-340
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DOI: 10.13995/j.cnki.11-1802/ts.042080
