SPME-GC 法分析南果梨不同部位及状态香气成分

张博，辛广，董萍，冯帆，李铁纯

SPME-GC-MS Analysis of Aroma Constituents of Nanguo Pear Peel, Pulp, Intact Fruit and Cracked Fruit

ZHANG Bo， XIN Guang，DONG Ping，FENG Fan，LI Tie-chun

食品科学 . 2011, (24): 277 -280 . DOI: 10.7506/spkx1002-6630-201124060