@article{WANG Hetong:193, author = {[WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning]}, title = {不同品种金针菇特征挥发性物质的差异分析}, publisher = {食品科学}, year = {2021}, journal = {食品科学}, volume = {42}, number = {2}, eid = {193}, pages = {193-199}, keywords = {金针菇;品种;固相微萃取-气相色谱-质谱;电子鼻;挥发性成分}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200804-054 }