感官评价联合GC-MS与OPLS-DA解析加热温度对椒麻鸡赋味汤料呈香品质影响规律
马雪莲, 王鹏, 耿敬章, 田洪磊, 颜海燕, 何婉莺, 詹萍
Effect of Heating Temperature on the Flavor Quality of Xinjiang Spicy Chicken Seasoning Sauce Investigated by Sensory Evaluation Combined with GC-MS and OPLS-DA
MA Xuelian, WANG Peng, GENG Jingzhang, TIAN Honglei, YAN Haiyan, HE Wanying, ZHAN Ping
食品科学
.
2024, (17): 127
-134
.
DOI: 10.7506/spkx1002-6630-20231127-221