固相微萃取-气相色谱-质谱法分析不同口味精武鸭脖的香气成分
唐翠娥 潘思轶 曹婷 任婧楠 范刚
Analysis of Aroma Components in Jingwu Duck Neck with Different Flavors Using Solid Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry
食品科学 . 2013, (4): 186 -189 .