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Zhi‐Yong Wu
henan agricultural university
33H指数
297论文数
4.3K被引数
收录论文 100
发表时间
Insights into the Variation of VOCs in the Maillard Reaction Products Derived from Chinese Black Truffle (Tuber indicum) Enzymatic Hydrolyzates Using E-Nose, HS-SPME-GC-MS, HS-GC-IMS Coupled with Chemometric Approaches使用电子鼻、顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)、顶空气相色谱-离子迁移谱(HS-GC-IMS)结合化学计量学方法,对中国黑松露(Tuber indicum)酶解产物中美拉德反应产物的挥发性有机化合物(VOCs)变化进行探究。

