基于电子鼻和溶剂辅助风味蒸发-气相色谱-质谱联用技术分析调味小龙虾挥发性风味特征差异
张权, 李金林, 胡明明, 彭斌, 钟比真, 涂宗财
Analysis of volatile flavor characteristics of seasoned crayfish based on electronic nose and solvent-assisted flavor evaporation-gas chromatography-mass spectrometry
ZHANG Quan, LI Jinlin, HU Mingming, PENG Bin, ZHONG Bizhen, TU Zongcai
食品与发酵工业
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2024, (8): 242
-252
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DOI: 10.13995/j.cnki.11-1802/ts.036446
