新鲜南瓜和南瓜汁挥发性风味物质的成分比较

李瑜

Solid Phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Compounds in Fresh Pumpkin and Pumpkin Juice

LI Yu

食品科学 . 2010, (2): 208 -210 . DOI: 10.7506/spkx1002-6300-201002053