Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS
利用感官评价、电子鼻、顶空-气相色谱-离子迁移谱联用和顶空-固相微萃取-气相色谱-质谱联用技术，研究发芽和烘焙对藜麦特征挥发性有机化合物的影响。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101441
Peng, Siwang; Li, Yiju; Liu, Huan; Tuo, Yuanrong; Dang, Jiamin; Wang, Wei; You, Haixi; Du, Shuangkui; Wang, Liying; Ding, Long
