大足黑山羊宰后成熟过程中挥发性风味物质的变化

王亚娜，王晓香，王振华，张聪聪，尚永彪

Changes in Volatile Flavor Components in Dazu Black Goat Meat during Postmortem Aging

WANG Yana1, WANG Xiaoxiang1, WANG Zhenhua1, ZHANG Congcong1, SHANG Yongbiao1,2,3,*

食品科学 . 2015, (22): 107 -112 . DOI: 10.7506/spkx1002-6630-201522019