Comparative Analysis of Flavor between Western Sour Cream and Traditional Inner Mongolian Sour Cream
This study systematically investigated the difference in flavor between commercial western sour cream and Inner Mongolian sour cream by the combined use of physicochemical analysis, sensory evaluation, gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS...
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| Hlavní autor: | |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
China Food Publishing Company
2025-09-01
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| Edice: | Shipin Kexue |
| Témata: | |
| On-line přístup: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-17-022.pdf |
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