基于GC-O-MS和ROAV法的马氏珍珠贝挥发性风味成分及腥味特征物质分析
田淑琳, 周文红, 刘小玲, 江虹锐, 王宇嘉, 张秀国
Analysis of volatile flavor components and astringent flavor substances in pearl shell Pinctada martensii based on GC-O-MS and ROAV
TIAN Shu-lin, ZHOU Wen-hong, LIU Xiao-ling, JIANG Hong-rui, WANG Yu-jia, ZHANG Xiu-guo
大连海洋大学学报
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2019, (4): 573
-579
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DOI: 10.16535/j.cnki.dlhyxb.2019.04.017
