超高效液相色谱-质谱法检测滩羊宰后成熟过程中风味前体物质的变化

尤丽琴，罗瑞明，苑昱东，李子欣

Changes in Flavor Precursors during Postmortem Ageing of Tan Sheep Meat as Determined by Ultra-high Performance Liquid Chromatography-Mass Spectrometry

YOU Liqin, LUO Ruiming, YUAN Yudong, LI Zixin

食品科学 . 2020, (8): 171 -176 . DOI: 10.7506/spkx1002-6630-20181217-178