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...
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| Glavni autori: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Editorial Office of Food and Machinery
2022-10-01
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| Serija: | Shipin yu jixie |
| Teme: | |
| Online pristup: | http://www.ifoodmm.com/spyjxen/article/abstract/20220815 |
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