HS-SPME-GC-MS技术分析不同加工阶段的甲鱼腥味成分变化

王毅,徐艳群,徐坤,罗自生

The variation of fishy odor at the different processing stage of soft-shelled turtle by HS-SPME-GC-MS

WANG Yi,XU Yan-qun,XU Kun,LUO Zi-sheng

食品与发酵工业 . 2016, (12): 189 .