基于GC-MS法对比广西地区酸菜和酸笋风味的差异
郑文迪, 关倩倩, 刘长根, 魏本良, 熊世进, 熊涛
Comparison of flavors of Suancai and Suansun in Guangxi based on GC-MS
ZHENG Wendi, GUAN Qianqian, LIU Zhanggen, WEI Benliang, XIONG Shijin, XIONG Tao
食品与发酵工业
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2020, (4): 253
-257
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DOI: 10.13995/j.cnki.11-1802/ts.022474