利用顶空-气相色谱-离子迁移谱结合电子鼻分析黑鱼蒸制过程中挥发性风味物质的变化
栗紫慧, 曲映红, 施文正, 顾金晖, 刘一漪, 张震, 姜昕
Evaluation of aroma characteristics in snakehead fish (Channa argus) during steaming using an HS-GC-IMS and E-nose
LI Zihui, QU Yinghong, SHI Wenzheng, GU Jinhui, LIU Yiyi, ZHANG Zhen, JIANG Xin
食品与发酵工业
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2025, (1): 322
-329
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DOI: 10.13995/j.cnki.11-1802/ts.038425
