全二维气相色谱-飞行时间质谱法分析肉味香精挥发性风味成分
张喆, 钟莺莺, 汤海青, 欧昌荣, 赵海英, 俞雪钧
Analysis of Volatile Compounds of Meat Flavor Essence Through Two Comprehensive Dimensional Gas Chromatography-time of Flight Mass Spectrometry
ZHANG Zhe, ZHONG Yingying, TANG Haiqing, OU Changrong, ZHAO Haiying, YU Xuejun
核农学报
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2016, (7): 1331
-1341
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DOI: 10.11869/j.issn.100-8551.2016.07.1331