基于气相-离子迁移谱分析不同品种鱼子酱挥发性成分差异
陈瑶, 朱凯悦, 张玉莹, 王书晨, 金文刚, 姜鹏飞
Analysis of volatile components in various caviars based on gas chromatography-ion mobility spectroscopy
CHEN Yao, ZHU Kaiyue, ZHANG Yuying, WANG Shuchen, JIN Wengang, JIANG Pengfei
食品与发酵工业
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2021, (24): 235
-241
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DOI: 10.13995/j.cnki.11-1802/ts.028647
