SPME-GC-MS法分析草鱼汤烹制过程中挥发性成分变化

李金林,涂宗财,*,张露,沙小梅,王辉,庞娟娟,唐平平

SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup

LI Jinlin,TU Zongcai,*, ZHANG Lu, SHA Xiaomei, WANG Hui, PANG Juanjuan, TANG Pingping

食品科学 . 2016, (22): 149 -154 . DOI: 10.7506/spkx1002-6630-201622022