Analysis of flavor characteristics of cooked lamb based on electronic nose and headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer

CHEN Pengyu, ZHANG Dequan, LI Shaobo, WANG Wei, XU Le, ZHANG Jiamin, ZHANG Rui, CHEN Li

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 298-305.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 298-305. DOI: 10.13995/j.cnki.11-1802/ts.037157

Analysis of flavor characteristics of cooked lamb based on electronic nose and headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(10): 298-305 https://doi.org/10.13995/j.cnki.11-1802/ts.037157

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