HS-SPME-GC-MS结合OAV分析不同产地青花椒浸提前、后的关键香气成分 / Analysis of Key Aroma Components of Green Sichuan Pepper(Zanthoxylum schinifolium)from Different Geographical Origins and Before and After Leaching by HS-SPME-GC-MS Combined with Odor Activity Value
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 23(10):315-325
- Subject
青花椒 关键香气成分 气相色谱-质谱联用仪(GC-MS) 聚类热图 韦恩图 主成分分析 green Sichuan pepper key aroma components gas chromatography-mass spectrometry(GC-MS) clustering heat map venn diagram principal component analysis(PCA) - Language
- Chinese
- ISSN
- 1009-7848