基于GC-IMS和GC-MS分析不同发酵方式对黄桃酒香气成分的影响 - 马宁原; 姚凌云; 孙敏; 王化田; 宋诗清; 常煦; 冯涛 (食品科学, 2023)
Keywords: 巴斯德毕赤酵母; 感官评价; gas chromatography-mass spectrometry; 气相-离子迁移谱; yellow peach wine; volatile organic compounds; Pichia pastoris; 黄桃酒; 气相色谱-质谱联用; partial least squares regression; sensory evaluation; 挥发性化合物; 偏最小二乘回归; gas chromatography-ion mobility spectrometry