基于LF-NMR和HS-SMPE-GC-MS分析烤牛脂水分分布及关键挥发性风味物质
王永瑞,王松磊,陈放,柏霜,李秀,罗瑞明
Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming
食品科学
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2023, (12): 278
-288
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DOI: 10.7506/spkx1002-6630-20220523-283