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
Analysis of the changes in volatile flavor components during hypobaric storage of Tricholoma matsutake using electronic nose combined with gas chromatography-mass spectrometry
ZHANG Shasha, LUO Xiaoli, CAO Jingjing, HE Rong, ZHANG Weisi
食品与发酵工业
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2020, (14): 243
-248
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DOI: 10.13995/j.cnki.11-1802/ts.023097
