GC-MS结合电子感官技术评价高低温风干广味香肠的风味品质
邹启鑫, 陈瑶, 张亚轩, 何燕, 徐斐然, 黄艾祥, 徐宝才, 王雪峰
Evaluation of flavor quality of high and low temperature air-dried Cantonese sausages by GC-MS combined with electronic sensory technology
ZOU Qixin, CHEN Yao, ZHANG Yaxuan, HE Yan, XU Feiran, HUANG Aixiang, XU Baocai, WANG Xuefeng
食品与发酵工业
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2026, (17): 346
-355
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DOI: 10.13995/j.cnki.11-1802/ts.045160
