FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (18): 200-208.doi: 10.7506/spkx1002-6630-20211109-098
• Component Analysis • Previous Articles
LI Mingjie, LING Xiao, LI Xiangyu, XIA Ning, TENG Jianwen, WEI Baoyao, HUANG Li, LI Weili
Published:
2022-09-28
CLC Number:
LI Mingjie, LING Xiao, LI Xiangyu, XIA Ning, TENG Jianwen, WEI Baoyao, HUANG Li, LI Weili. Analysis of Volatile Flavor Compounds in Sea Duck Egg White during Salting by Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2022, 43(18): 200-208.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20211109-098
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