香气活性值结合气相色谱-嗅闻技术分析辣椒油的关键挥发性风味化合物
余进, 曾艳, 白艳, 张良
Analysis of key volatile flavour compounds in chilli oil by odor activity value combined with gas chromatography-olfactometry
YU Jin, ZENG Yan, BAI Yan, ZHANG Liang
食品与发酵工业
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2024, (1): 286
-292
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DOI: 10.13995/j.cnki.11-1802/ts.034875
