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基于固相微萃取-气相色谱-质谱法结合相对气味活度值分析影响牦牛肉风味的关键化合物

by 张浩, 易宇文, 张振宇, 邓静, 周剑琴, 乔明峰, 白婷, 刘阳
Published in 食品安全质量检测学报 (2023)
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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

by 张浩, 顾思远, 邓静, 周剑琴, 唐英明, 易宇文
Published in 食品科学 (15.04.2024)

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