基于电子鼻和顶空固相微萃取结合气相色谱-嗅闻-质谱联用技术分析不同品种羊肉煮制风味特征
陈鹏羽, 张德权, 李少博, 王卫, 徐乐, 张佳敏, 张锐, 陈丽
Analysis of flavor characteristics of cooked lamb based on electronic nose and headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer
CHEN Pengyu, ZHANG Dequan, LI Shaobo, WANG Wei, XU Le, ZHANG Jiamin, ZHANG Rui, CHEN Li
食品与发酵工业
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2024, (10): 298
-305
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DOI: 10.13995/j.cnki.11-1802/ts.037157
