Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry. The effects of extraction fiber head, extraction temperature, extraction time and desorp...
| 发表在: | Shipin gongye ke-ji |
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| Main Authors: | , , , , , , |
| 格式: | 文件 |
| 语言: | 中文 |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| 主题: | |
| 在线阅读: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070239 |