基于SPME-GC-MS、电子鼻、电子舌技术联用对不同替代盐干腌火腿风味成分表征
刘鑫,牟柏德,鞠铭,崔福顺,李官浩,朴春香,崔明勋
Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry, Electronic Nose and Electronic Tongue
LIU Xin, MU Baide, JU Ming, CUI Fushun, LI Guanhao, PIAO Chunxiang, CUI Mingxun
食品科学
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2022, (6): 246
-256
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DOI: 10.7506/spkx1002-6630-20210427-381