Analysis of the Differences in Volatile Flavor Components of Sparassis latifolia after Preservation and Drying
In order to study the changes of volatile flavor components of Sparassis latifolia during postharvest storage at 4 ℃ with polypropylene film packaging, and dried by hot air and vacuum freezing, headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) w...
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| Huvudupphov: | , , , , |
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| Materialtyp: | Artigo |
| Språk: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-01-01
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| Serie: | Shipin gongye ke-ji |
| Ämnen: | |
| Länkar: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020283 |
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