Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry

Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry

In order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk, headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC-GC-MS) was...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak: Yuan LIU, Chunping JIN, Zhilei JIA, Yongmeng FU, Baosen AN, Feihong XU, Ruidong FU, Ping WANG, Qiang ZOU, Qiming LI
Formatua: Artikulua
Hizkuntza:zho
Argitaratua: The editorial department of Science and Technology of Food Industry 2023-06-01
Saila:Shipin gongye ke-ji
Gaiak:
comprehensive two-dimensional gas chromatography-mass spectrometry (gc-gc-ms)
reconstituted milk
volatile substances
roav value
principal component analysis
Sarrera elektronikoa:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070229

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070229

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