基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较
席嘉佩,詹萍,田洪磊,王鹏,耿秋月,王永晓,张芳,姬云云
Comparison of Different Extraction Fibers for Analysis of Characteristic Aroma Compounds in Xinjiang Roasted Lamb by SPME-GC-MS and PCA
XI Jiapei, ZHAN Ping, TIAN Honglei, WANG Peng, GENG Qiuyue, WANG Yongxiao, ZHANG Fang, JI Yunyun
食品科学
.
2018, (10): 234
-241
.
DOI: 10.7506/spkx1002-6630-201810036