蒸馏萃取-气相色谱-质谱联用对不同腌制工艺大头菜挥发性风味物质的分析
曾凡坤,王金美
Effect of Pickling Process on Volatile Flavor compounds in Pickled Mustard Root as Analyzed by SDE/GC-MS
ZENG Fan-kun,WANG Jin-mei
食品科学 . 2011, (8): 197 -201 .  DOI: 10.7506/spkx1002-6630-201108045