基于气相-离子迁移色谱结合化学计量学分析大鲵肉烤制过程中挥发性风味成分
金文刚, 赵萍, 刘俊霞, 耿敬章, 陈小华, 裴金金, 姜鹏飞
Volatile flavor components analysis of giant salamander (Andrias davidiauns) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics
JIN Wengang, ZHAO Ping, LIU Junxia, GENG Jingzhang, CHEN Xiaohua, PEI Jinjin, JIANG Pengfei
食品与发酵工业
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2021, (21): 231
-239
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DOI: 10.13995/j.cnki.11-1802/ts.028024
