湖南腊肉加工过程中挥发性风味成分的变化分析

张顺亮，王守伟，成晓瑜，宋忠祥，郝宝瑞，乔晓玲，陈文华，曲超

Changes in Volatile Flavor Components during Hunan Cured Meat Processing

ZHANG Shunliang1,2, WANG Shouwei1,*, CHENG Xiaoyu1,2, SONG Zhongxiang3,HAO Baorui1,4, QIAO Xiaoling1, CHEN Wenhua1, QU Chao1,2

食品科学 . 2015, (16): 215 -219 . DOI: 10.7506/spkx1002-6630-201516040