固相微萃取-气相色谱-质谱及气相色谱嗅闻技术分析双孢蘑菇汤的风味活性物质
李 琴,朱科学,周惠明
Analysis of Flavor Components in Button Mushroom Soup by HS-SPME-GC-MS and GC-O
LI Qin,ZHU Ke-xue,ZHOU Hui-ming
食品科学 . 2011, (16): 300 -304 .  DOI: 10.7506/spkx1002-6630-201116064