顶空固相微萃取-气质联用分析不同烹制时间红烧肉挥发性风味成分
朱文政, 严顺阳, 徐艳, 王秋玉, 张慢, 张慧敏, 周晓燕, 杨章平
Analysis of volatile flavor components of braised pork with different cooking time by SPME-GC-MS
ZHU Wenzheng, YAN Shunyang, XU Yan, WANG Qiuyu, ZHANG Man, ZHANG Huimin, ZHOU Xiaoyan, YANG Zhangping
食品与发酵工业
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2021, (2): 247
-253
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DOI: 10.13995/j.cnki.11-1802/ts.025351
