基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱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 Differences in Flavor Characteristics among Different Grades of Stir-Fried Pixian Broad Bean Paste by SPME-GC-MS and GC-IMS
ZHANG Hao, GU Siyuan, DENG Jing, ZHOU Jianqin, TANG Yingming, YI Yuwen
食品科学
.
2024, (7): 172
-181
.
DOI: 10.7506/spkx1002-6630-20230811-077