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Zhichao Zhang

henan agricultural university
H指数:18
被引数:849

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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。

2025-09-010
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