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机译:Distinction of volatile flavor profiles in various skim milk products via HS-SPME-GC-MS and E-nose
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technologyand B;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology andB;
Skim milk flavor; Volatile characterization; Correlative differentiation; Multivariate statistical analysis;