基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析

郝宝瑞，张坤生，张顺亮，王守伟，成晓瑜

Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

HAO Baorui1,2, ZHANG Kunsheng1,*, ZHANG Shunliang2, WANG Shouwei2, CHENG Xiaoyu2

食品科学 . 2015, (16): 153 -157 . DOI: 10.7506/spkx1002-6630-201516028