基于气相色谱-质谱联用技术和气相色谱-离子迁移谱技术分析不同等级郫县豆瓣煸炒后风味特征差异

张浩顾思远邓静周剑琴唐英明易宇文

Analysis of flavor characteristics of different grades of Pi Xian Douban stir-fried based on SPME-GC-MS and GC-IMS technology

HAO ZHANG Si-Yuan GU Jing Deng

食品科学 . 0, (): 0 -0 .