SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分
蒲丹丹，孙 杰，陈海涛，孙宝国，张玉玉
Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)
PU Dandan1,2,3, SUN Jie1,2,3, CHEN Haitao1,2,3,*, SUN Baoguo1,2,3, ZHANG Yuyu1,2,3
食品科学
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2015, (24): 131
-136
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DOI: 10.7506/spkx1002-6630-201524023
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