结合气相色谱-嗅闻-质谱与非挥发性组分分析的预制鸡汤复热过熟味形成机制研究
李怡芳, 王晗, 李奕, 李佳宜, 刘毅, 戴瑞彤, 李兴民, 邓蛟龙, 刘雅娜
Mechanism of warmed-over flavor formation in reheated prepared chicken soup revealed by combined gas chromatography-olfactometry-mass spectrometry and nonvolatile component analysis
LI Yifang, WANG Han, LI Yi, LI Jiayi, LIU Yi, DAI Ruitong, LI Xingmin, DENG Jiaolong, LIU Yana
食品与发酵工业
.
2026, (19): 367
-377
.
DOI: 10.13995/j.cnki.11-1802/ts.045414
