基于智能感官和气相色谱-质谱联用技术研究食盐添加量对风干肠风味特征的影响
李永杰,唐月,李慧瑶,孔保华,王见钊,任静,陈倩
Effect of Salt Content on the Flavor Profile of Air-dried Sausages as Determined by Instrumental Sensory Technologies and Gas Chromatography-Mass Spectrometry
LI Yongjie, TANG Yue, LI Huiyao, KONG Baohua, WANG Jianzhao, REN Jing, CHEN Qian
食品科学
.
2022, (4): 1
-7
.
DOI: 10.7506/spkx1002-6630-20210221-221