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电子鼻结合气相色谱-质谱联用技术分析松茸减压贮藏过程中挥发性风味成分变化
张沙沙, 罗晓莉, 曹晶晶, 何容, 张微思
食品与发酵工业 ›› 2020, Vol. 46 ›› Issue (14) : 243-248.
电子鼻结合气相色谱-质谱联用技术分析松茸减压贮藏过程中挥发性风味成分变化
Analysis of the changes in volatile flavor components during hypobaric storage of Tricholoma matsutake using electronic nose combined with gas chromatography-mass spectrometry
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