基于电子感官与气相色谱-离子迁移谱的冻藏罗非鱼骨汤复热风味差异分析
付子睿，吴青青，黄卉，相欢，郝淑贤，魏涯，李春生，胡晓，李骏，吴燕燕，陈胜军，赵永强，岑剑伟
Analysis of Flavor Differences in Reheated Frozen Tilapia Bone Soup Using Electronic Sensors and Gas Chromatography-Ion Mobility Spectrometry
FU Zirui, WU Qingqing, HUANG Hui, XIANG Huan, HAO Shuxian, WEI Ya, LI Chunsheng, HU Xiao, LI Jun, WU Yanyan, CHEN Shengjun, ZHAO Yongqiang, CEN Jianwei
食品科学
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2026, (14): 244
-255
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DOI: 10.7506/spkx1002-6630-20251223-201
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