@article{姚文生_253, author = {[姚文生, 蔡莹暄, 刘登勇, 张明成, 马双玉, 杨晶, 苟紫慧, 张浩]}, title = {基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析}, publisher = {食品与发酵工业}, year = {2021}, journal = {食品与发酵工业}, volume = {47}, number = {9}, eid = {253}, pages = {253-261}, keywords = {挥发性风味物质;顶空固相微萃取-气相色谱-质谱联用;顶空气相色谱-离子迁移谱;熏制材料;气味活度值;主成分分析}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025979 }