鸭脂氧化及其挥发性香气成分气相色谱-质谱分析

王淑慧1，潘道东1,2,*，曹锦轩1，曾小群1，李桦2

Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components

WANG Shu-hui1, PAN Dao-dong1,2,*, CAO Jin-xuan1, ZENG Xiao-qun1, LI Hua2

食品科学 . 2014, (2): 205 -208 . DOI: 10.7506/spkx1002-6630-201402039