不同涂层SPME 与GC-MS 联用比较分析两种猪肉挥发性风味成分

潘见，杨俊杰，邹英子

Comparative Analysis of Flavor Components in Pork from Different Breeds by SPME with Different Fiber Coatings and GC-MS

PAN Jian，YANG Jun-jie，ZOU Ying-zi

食品科学 . 2012, (12): 169 -172 . DOI: 10.7506/spkx1002-6630-201212033