不同年份长期发酵大头菜挥发性风味物质对比分析 / Comparative Analysis of Volatile Flavor Compounds in Long-term Fermented Kohlrabies for Different Time Periods
- Resource Type
- Academic Journal
- Source
- 现代食品科技 / Modern Food Science & Technology. 39(5):234-241
- Subject
大头菜 长期发酵 挥发性风味 气相色谱-质谱联用 多元统计分析 - Language
- Chinese
- ISSN
- 1673-9078