Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes
To explore the volatile flavor compounds in different varieties (lines) of potatoes, volatile flavor substances were extracted, separated and identified by solid-phase microextraction and gas chromatography-mass spectrometry in 5 potato varieties (lines) common potato varieties (lines) GuiNongshu No...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080141 |