气相色谱-质谱联用结合气味活度值分析红花椒油的关键香气物质特征
高露, 赵镭, 史波林, 汪厚银, 钟葵, 闫师杰
GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil
GAO Lu, ZHAO Lei, SHI Bolin, WANG Houyin, ZHONG Kui, YAN Shijie
食品与发酵工业
.
2023, (22): 295
-301
.
DOI: 10.13995/j.cnki.11-1802/ts.034195
