基于气相色谱-离子迁移谱技术分析不同预处理 技术对压榨山茶油风味的影响Analysis of effect of different pretreatment technology on the flavor of pressed oil-tea camellia seed oil based on gas chromatography-ion mobility spectroscopy
彭丝兰1,2,刘思思2,易有金1,刘汝宽2,李昌珠2,肖志红2,3 PENG Silan1,2,LIU Sisi2,YI Youjin1,LIU Rukuan2,LI Changzhu2,XIAO Zhihong2,3
Published in Zhongguo you zhi (01.08.2024)
Published in Zhongguo you zhi (01.08.2024)
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