基于电子鼻、气-质联用技术和感官评价方法优化海带发酵脱腥工艺
顾赛麒, 胡彬超, 张月婷, 鲍嵘斌, 王苏宁, 邹琳, 周绪霞, 丁玉庭, 栾露琴, 张晨超, 唐文燕
Optimization of fermentation deodorization of Laminaria japonica based on electronic nose, GC-MS and sensory evaluation
GU Saiqi, HU Binchao, ZHANG Yueting, BAO Rongbin, WANG Suning, ZOU Lin, ZHOU Xuxia, DING Yuting, LUAN Luqin, ZHANG Chenchao, TANG Wenyan
食品与发酵工业
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2020, (19): 124
-129
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DOI: 10.13995/j.cnki.11-1802/ts.023591
