基于GC-MS与嗅闻联用的镇江香醋香气指纹图谱研究
马永昆, 蒋家奎, 魏永义, 孙乐六, 夏蓉, 徐康平
Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory
MA Yong-Kun, JIANG Jia-Kui, WEI Yong-Yi, SUN Le-Liu, XIA Rong, XU Kang-Ping
食品科学
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2007, (9): 496
-499
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