基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异

韩颖，易宇文，何莲，等. 基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异[J]. 食品工业科技，2024，45（5）：243−252. doi: 10.13386/j.issn1002-0306.2023050008.

HAN Ying, YI Yuwen, HE Lian, et al. Analysis of the Difference of Volatile Substances in Sprouted Garlic Based on Electronic Nose and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(5): 243−252. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050008.

基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异

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Analysis of the Difference of Volatile Substances in Sprouted Garlic Based on Electronic Nose and GC-MS

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