基于气相色谱-离子迁移谱法结合感官评价对不同药食同源处理低温风干羊肉挥发性风味物质的表征及分析
古丽孜亚·吐尔斯别克, 马军, 祖木来提·热西提, 丁相宇, 巴吐尔·阿不力克木
Characterization and analysis of volatile flavor compounds in low-temperature air-dried mutton by gas chromatography-ion mobility spectrometry combined with sensory evaluation
GULIZIYA Tuersibieke, MA Jun, ZUMULAITI Rexiti, DING Xiangyu, BATUER Abulikemu
食品与发酵工业
.
2024, (20): 294
-302
.
DOI: 10.13995/j.cnki.11-1802/ts.037630
