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Analysis of Changes on Volatile Components of Ligusticum sinense cv. Chaxiong Rhizome Before and After Wine Processing Based on Electronic Nose and HS-GC-MS
更新时间：2024-12-24
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    • Analysis of Changes on Volatile Components of Ligusticum sinense cv. Chaxiong Rhizome Before and After Wine Processing Based on Electronic Nose and HS-GC-MS

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    • “The latest research has found that the odor and volatile component content of tea liquor undergo significant changes after production, providing a scientific basis for the development of quality standards for tea liquor.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 2, Pages: 173-181(2025)

    • DOI：10.13422/j.cnki.syfjx.20250367    

      CLC： R277;O657;R943.1

    • Published：20 January 2025，

      Published Online：30 August 2024，

      Received：28 June 2024，

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  • ZHANG Wen,ZHENG Peng,ZHANG Jiangshan,et al.Analysis of Changes on Volatile Components of Ligusticum sinense cv. Chaxiong Rhizome Before and After Wine Processing Based on Electronic Nose and HS-GC-MS[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(02):173-181. DOI： 10.13422/j.cnki.syfjx.20250367.

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