电子鼻结合GC-MS分析草鱼脱腥前后风味变化

崔方超1，李婷婷2，杨兵1，刘滢1，励建荣1,*，李洪军3，李敏镇4

Flavor Compounds of Fresh and Deodorized Grass Carps as Determined by Electronic Nose Combined with GC-MS

CUI Fang-chao1, LI Ting-ting2, YANG Bing1, LIU Ying1, LI Jian-rong1,*, LI Hong-jun3, LI Min-zhen4

食品科学 . 2014, (20): 126 -130 . DOI: 10.7506/spkx1002-6630-201420025