基于电子鼻和气相色谱-质谱联用技术分析不同贮藏时间羊肉火腿香气成分
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Analysis of Volatile Compounds of Mutton Ham with Different Storage Times Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
WANG Yongqin, GUO Xin, HUANG Liyuan, WANG Yuan, WANG Bin, ZHANG Jie, ZHANG Yanli, WANG Qingling
食品科学 . 2019, (2): 215 -221 .  DOI: 10.7506/spkx1002-6630-20180612-193