不同颜色蒜泥的风味及挥发性物质分析

郭思文，王丹，赵晓燕，马越，张敏，张春红

Analysis of the Flavor and Volatile Components of Crushed Garlic Cloves with Different Colors

GUO Siwen, WANG Dan, ZHAO Xiaoyan, MA Yue, ZHANG Min, ZHANG Chunhong

食品科学 . 2019, (22): 256 -262 . DOI: 10.7506/spkx1002-6630-20181204-053