基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化 - 何莲; 易宇文; 徐向波; 乔明锋; 裴红燕; 贾洪锋; 王钵; Chan Sook Wah; 杨翠; 邓静 (食品工业科技, 2024)
Keywords: 电子鼻; gas chromatography-mass spectrometry; orthogonal partial least squares discriminant analysis; 正交偏最小二乘判别分析; hotpot base; 煮制时间; cooking time; 香气活性值; electronic nose; 火锅底料; 气相色谱质谱联用仪; odor activity value