气相色谱-离子迁移谱结合化学计量法分析不同炒制时间对郫县豆瓣酱挥发性化合物的影响
陈丽兰，陈祖明，袁灿
Effect of Cooking Time on Volatile Compounds of Pixian Bean Paste Determined by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics
CHEN Lilan, CHEN Zuming, YUAN Can
食品科学
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2023, (14): 283
-290
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DOI: 10.7506/spkx1002-6630-20221103-025
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