固相微萃取-气相色谱-质谱法比较铜陵白姜与白姜蜜饯的风味物质
史先振,王强伟,李永仙,王洪新,高行恩,苏义海
Comparison of the flavor substances between Tongling white ginger and candied white ginger by SPME-GC-MS
SHI Xian-zhen, WANG Qiang-wei, LI Yong-xian, WANG Hong-xin, GAO Xing-en, SU Yi-hai
食品与发酵工业
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2014, (12): 150
-155
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DOI: 10.13995/j.cnki.11-1802/ts.201412029
