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Analysis of VOCs Differences between Different Formulations

发布时间：2026-09-01网络技术次评论

XU Jiacheng, LU Wenjing, CHEN Di, et al. Analysis of VOCs Differences between Different Formulations of Five-spice Flavored Oils Based on GC-MS and GC-IMSJ. Science and Technology of Food Industry, 2026, 47(7): 304−315. (in Chinese with

2026，。

47(7): 304−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030296. 。

LU Wenjing， 2026， CHEN Di， XU Jiacheng。

et al. Analysis of VOCs Differences between Different Formulations of Five-spice Flavored Oils Based on GC-MS and GC-IMSJ. Science and Technology of Food Industry， 47(7): 304−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030296. XU Jiacheng， CHEN Di， 2026， 2026， 47(7): 304−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030296. Citation: XU Jiacheng， et al. Analysis of VOCs Differences between Different Formulations of Five-spice Flavored Oils Based on GC-MS and GC-IMSJ. Science and Technology of Food Industry， et al. Analysis of VOCs Differences between Different Formulations of Five-spice Flavored Oils Based on GC-MS and GC-IMSJ. Science and Technology of Food Industry， 47(7): 304−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030296. Citation: XU Jiacheng， CHEN Di， CHEN Di， LU Wenjing， LU Wenjing， LU Wenjing， et al. Analysis of VOCs Differences between Different Formulations of Five-spice Flavored Oils Based on GC-MS and GC-IMSJ. Science and Technology of Food Industry。

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