基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析
姚文生, 蔡莹暄, 刘登勇, 张明成, 马双玉, 杨晶, 苟紫慧, 张浩
Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS
YAO Wensheng, CAI Yingxuan, LIU Dengyong, ZHANG Mingcheng, MA Shuangyu, YANG Jing, GOU Zihui, ZHANG Hao
食品与发酵工业
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2021, (9): 253
-261
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DOI: 10.13995/j.cnki.11-1802/ts.025979
