HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析
周慧敏,张顺亮,郝艳芳,陈松,潘晓倩,吴倩蓉,李素,朱宁,乔晓玲,赵冰
Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose
ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing
食品科学 . 2021, (2): 218 -226 .  DOI: 10.7506/spkx1002-6630-20191024-263