基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物

丁丹，王松磊，罗瑞明，王永瑞，柏霜，沈菲，柏鹤

Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS

DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He

食品科学 . 2021, (2): 227 -234 . DOI: 10.7506/spkx1002-6630-20200116-199