基于顶空-固相微萃取-气相色谱-质谱联合电子感官分析冷藏预制薄荷炸排骨的风味变化
王佳丽, 张枭, 雷萌萌, 白杨, 付赛雅, 岳凤丽, 黄忠民, 潘治利
Flavor changes of refrigerated prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with electron sensory
WANG Jiali, ZHANG Xiao, LEI Mengmeng, BAI Yang, FU Saiya, YUE Fengli, HUANG Zhongmin, PAN Zhili
食品与发酵工业
.
2026, (4): 344
-352
.
DOI: 10.13995/j.cnki.11-1802/ts.043719
