Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose
化学
乌头
葡萄酒
气相色谱-质谱法
食品科学
色谱法
立体化学
生物碱
质谱法
作者
Jiarong Ma,Yujing Qiang,Li Li,Yuhui Wang,Min Zhao,Fang Cui,Fangdi Hu,Yun Li