Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology. | EBSCOhost

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Title: Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology.
Authors: HE Lian; YI Yuwen; XU Xiangbo; QIAO Mingfeng; PEI Hongyan; JIA Hongfeng; WANG Bo; Chan Sook Wah; YANG Cui; DENG Jing
Publication: Science & Technology of Food Industry, 2024, Vol 45, Issue 24, p252
ISSN: 1002-0306
Publication type: Academic Journal
DOI: 10.13386/j.issn1002-0306.2024010239