基于LF-NMR和HS-SPME-GC-MS研究煮制羊皮中水分分布及关键挥发性风味物质
李秀, 王永瑞, 刘思佳, 崔佳锐, 杨启, 王松磊
Moisture distribution and key volatile flavor compounds in boiled sheepskin based on LF-NMR and HS-SPME-GC-MS
LI Xiu, WANG Yongrui, LIU Sijia, CUI Jiarui, YANG Qi, WANG Songlei
食品与发酵工业
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2023, (11): 273
-279
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DOI: 10.13995/j.cnki.11-1802/ts.033378
