基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响
张浩, 易宇文, 朱开宪, 邓静, 胡金祥, 刘阳, 乔明锋, 白婷
Effect of Temperature on Flavor Substances of Yak Meat during Roasting as Analyzed by Chromatography-Ion Mobility Spectrometry and Chemometrics
ZHANG Hao, YI Yuwen, ZHU Kaixian, DENG Jing, HU Jinxiang, LIU Yang, QIAO Mingfeng, BAI Ting
食品科学
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2023, (22): 337
-344
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DOI: 10.7506/spkx1002-6630-20230206-053