Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

-д хадгалсан:

Номзүйн дэлгэрэнгүй
-д хэвлэсэн:	Foods vol. 15, no. 1 (2025), p. 91
Үндсэн зохиолч:	Wang, Diandian
Бусад зохиолчид:	Zhou, Yaxi, Zhao, Jian, Guo, Yu, Yan, Wenjie
Хэвлэсэн:	MDPI AG
Нөхцлүүд:	United States > US Shanghai China China Tibetan Plateau Mass spectrometry Aroma compounds Dairy industry Gas chromatography Principal components analysis Altitude Flavors Multivariate analysis Dairy products Scientific imaging Discriminant analysis Chromatography Lactation Aroma Milk production Proteins Esters Volatile compounds Flavor compounds Powder Quality control Clustering Mass spectroscopy Alcohols Colostrum Multivariate statistical analysis Industrial development Aldehydes Sensory evaluation Headspace Fatty acids Product differentiation Statistical analysis Solid phases Product development Freeze drying Cluster analysis Consumers Sensory properties Milk Alkanes Solid phase methods Enzymes
Онлайн хандалт:	Citation/Abstract Full Text + Graphics Full Text - PDF
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