基于感官评价、GC-IMS和GC-MS的 中式酸凝奶酪挥发性风味比较. (Chinese)
- Resource Type
- Article
- Authors
- 陈 臣; 田同辉; 刘 政; 于海燕; 袁海彬; 田怀香
- Source
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p228-236, 9p
- Subject
- FLAVOR
GAS chromatography/Mass spectrometry (GC-MS)
OCTANOIC acid
PRINCIPAL components analysis
LAURIC acid
CONSUMER preferences
- Language
- Chinese
- ISSN
- 10026630
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