用电子鼻和SPME-GC-MS分析鲍鱼熟制前后挥发性风味物质的变化
吴靖娜, 路海霞, 刘智禹, 苏捷, 廖登远, 潘南, 蔡水淋
Changes in flavor volatile compounds in discus abalone Haliotis discus hannai Ino before and after cooked by electronic nose and solid phase micro-extraction coupled with gas chromatography-mass spectrometry
WU Jing-na, LU Hai-xia, LIU Zhi-yu, SU Jie, LIAO Deng-yuan, PAN Nan, CAI Shui-lin,
大连海洋大学学报
.
2016, (4): 431
-437
.
DOI: 10.16535/j.cnki.dlhyxb.2016.04.014
