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

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書誌詳細
出版年:	Foods vol. 15, no. 1 (2025), p. 91
第一著者:	Wang, Diandian
その他の著者:	Zhou, Yaxi, Zhao, Jian, Guo, Yu, Yan, Wenjie
出版事項:	MDPI AG
主題:	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
オンライン･アクセス:	Citation/Abstract Full Text + Graphics Full Text - PDF
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