基于气相离子迁移谱技术分析不同干燥方式下兔肉腊肠挥发性风味物质的变化
于美娟, 蒋水艳, 娄爱华, 杨慧
Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique
YU Meijuan, JIANG Shuiyan, LOU Aihua, YANG Hui
食品与发酵工业
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2022, (21): 225
-231
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DOI: 10.13995/j.cnki.11-1802/ts.029521
