两种方式加工鱼香肉丝的SDE-GC-MS挥发性风味成分对比

肖阳，张玥琪，郭贝贝，陈海涛*，孙宝国，张玉玉

Comparison of Volatile Flavor Compounds in Yu-Shiang Shredded Pork Processed by Two Different Methods by SDE-GC-MS

XIAO Yang, ZHANG Yueqi, GUO Beibei, CHEN Haitao*, SUN Baoguo, ZHANG Yuyu

食品科学 . 2015, (14): 70 -75 . DOI: 10.7506/spkx1002-6630-201514014