基于顶空-固相微萃取-气相色谱-质谱联合电子感官分析固始鹅汤熬煮过程中的风味变化
付赛雅, 雷萌萌, 张枭, 白杨, 黄忠民, 潘治利
Flavor changes of Gushi goose soup during cooking process based on headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with electronic sensory analysis
FU Saiya, LEI Mengmeng, ZHANG Xiao, BAI Yang, HUANG Zhongmin, PAN Zhili
食品与发酵工业
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2025, (24): 331
-341
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DOI: 10.13995/j.cnki.11-1802/ts.043108
