顶空固相微萃取-气相色谱-质谱联用结合气味活度值法分析两种工艺城口老腊肉风味差异
袁家怡, 谭群, 毛凌, 屠大伟
Analysis of flavor differences in Chengkou bacon by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value
YUAN Jiayi, TAN Qun, MAO Ling, TU Dawei
食品与发酵工业
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2026, (16): 395
-404
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DOI: 10.13995/j.cnki.11-1802/ts.045114
