基于气相色谱-离子迁移谱结合多元统计学分析KCl部分替代NaCl对宣威火腿挥发性风味化合物的影响
丁习林,王桂瑛,邹颖玲,赵娅英,葛长荣,廖国周
Influence of Partial Replacement of NaCl with KCl on the Volatile Compounds of Xuanwei Ham Investigated by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis
DING Xilin, WANG Guiying, ZOU Yingling, ZHAO Yaying, GE Changrong, LIAO Guozhou
食品科学 . 2020, (24): 190 -198 .  DOI: 10.7506/spkx1002-6630-20191226-311