GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour
To clarify the effects of different frying temperatures and grain colors on volatile organic compounds (VOCs) in highland barley (HB) tsampa flour, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the VOCs in two types of HB with two colors, Goumangzi and Kunlun-15. The VOCs...
| मुख्य लेखकों: | , , , , , , , , |
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| स्वरूप: | लेख |
| भाषा: | zho |
| प्रकाशित: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| श्रृंखला: | Shipin gongye ke-ji |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100182 |