Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry. The effects of extraction fiber head, extraction temperature, extraction time and desorp...
| Hauptverfasser: | , , , , , , |
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| Format: | Artikel |
| Sprache: | zho |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070239 |