Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS
The volatile flavor components in Shuidouchi were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the extraction conditions were optimized by single-factor and orthogonal experiments. The results showed that the optimal extr...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Editorial Department of China Brewing
2025-02-01
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| Seri Bilgileri: | Zhongguo niangzao |
| Konular: | |
| Online Erişim: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-87.pdf |
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