HS-SPME-GC-MS analysis of Hexi fragrant vinegar with different vinegar ages comparison of aroma components
<b>Objective:</b> To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. <b>Methods:</b> Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma...
Na minha lista:
| Principais autores: | , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2022-10-01
|
| coleção: | Shipin yu jixie |
| Assuntos: | |
| Acesso em linha: | http://www.ifoodmm.com/spyjxen/article/abstract/20220815 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|