Analysis of aroma components of red sour soup from main producing areas of Guizhou using electronic nose combined with HS-SPME-GC-MS
The volatile flavor components of the red sour soup were determined by electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The color parameters of the red sour soup were detected by colorimeter, and the model was constructed using orthogona...
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Editorial Department of China Brewing
2024-11-01
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| Collection: | Zhongguo niangzao |
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| Accès en ligne: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-231.pdf |
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