@article{张文刚:192, author = {[张文刚, 张 垚, 杨希娟, 党 斌, 张 杰, 杜 艳, 陈丹硕]}, title = {不同品种青稞炒制后挥发性风味物质GC-MS分析}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {8}, eid = {192}, pages = {192-201}, keywords = {青稞;炒制;挥发性风味;气相色谱-质谱联用;聚类分析;主成分分析}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20180522-312 }