Comparative Study on the Aroma Compounds of Rose and Lily Pancakes
In order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), the relative content was analyze...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070054 |