Volatile flavor components of unfermented smelly tofu were extracted by a simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS).
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释义
通过同时蒸馏萃取(SDE)得到非发酵臭豆腐的挥发性风味物质,并通过气相色谱-质谱联用仪(GC-MS)进行分析,共有49种化合物被检出。
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