基于气相-离子迁移色谱分析不同冻干温度下海胆中挥发性风味物质的变化
傅宝尚, 江彩艳, 启航, 陈瑶, 王书晨, 姜鹏飞
Analysis of volatile flavor compounds in sea urchins at different freeze-drying temperatures based on gas chromatography-ion mobility spectroscopy
FU Baoshang, JIANG Caiyan, QI Hang, CHEN Yao, WANG Shuchen, JIANG Pengfei
食品与发酵工业
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2023, (4): 258
-263
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DOI: 10.13995/j.cnki.11-1802/ts.031383
