基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析

臧明伍，张凯华，王守伟，史智佳，宋永青，张哲奇

Changes in Volatile Flavor Components during the Processing of Islamic Spiced Beef Analyzed by Solid Phase Micro-Extraction Coupled with Gas Chromatography-Olfactometry-Mass Spectrometry (SPME-GC-O-MS)

ZANG Mingwu, ZHANG Kaihua, WANG Shouwei, SHI Zhijia, SONG Yongqing, ZHANG Zheqi

食品科学 . 2016, (12): 117 -121 . DOI: 10.7506/spkx1002-6630-201612020