气质联用技术结合电子鼻分析红酸汤挥发性风味差异
杨进军, 胡金祥, 王林, 乔明锋, 何莲, 吴华昌, 邓静, 易宇文
Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS
YANG Jinjun, HU Jinxiang, WANG Lin, QIAO Mingfeng, HE Lian, WU Huachang, DENG Jing, YI Yuwen
食品与发酵工业
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2020, (14): 234
-242
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DOI: 10.13995/j.cnki.11-1802/ts.023221
