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...
| Asıl Yazarlar: | , , , , , , , , |
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| Materyal Türü: | Makale |
| Dil: | zho |
| Baskı/Yayın Bilgisi: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Seri Bilgileri: | Shipin gongye ke-ji |
| Konular: | |
| Online Erişim: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100182 |