Analysis of the aroma of different brands Daokou stewed chicken by electronic nose and GC-MS

doi:10.13995/j.cnki.11-1802/ts.022005

SUN Lingxia, LI Miaoyun, JIN Chunjie, ZHU Yongle, LIU Yanxia, LIU Huanhuan, ZHAO Gaiming

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 238-243.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 238-243. DOI: 10.13995/j.cnki.11-1802/ts.022005

Analysis of the aroma of different brands Daokou stewed chicken by electronic nose and GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 238-243 https://doi.org/10.13995/j.cnki.11-1802/ts.022005

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Received	Published
2019-08-16	2020-03-25
Issue Date
2020-04-24

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