GC-MS法分析比较新疆2种玫瑰花酱的香气成分

姬懿珊, 古娜斯·叶尔肯, 陶永霞

Analysis and Comparison of Aroma Components of Two types of Rose Sauces in Xinjiang by GC-MS

JI Yi-shan, Gunasi Yeerken, TAO Yong-xia

新疆农业科学 . 2019, (2): 299 -307 . DOI: 10.6048/j.issn.1001-4330.2019.02.011