Analysis of Volatile Flavor Compounds of Sweet and Sour Spareribs Flavoring by SPME-GC-MS and GC-O

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作者：
机构：
[1] Zhang, Lili
[2] Sun, Ying
[3] Yang, Xiao
[4] Zhang, Yuyu
[5] Sun, Baoguo
[6] Chen, Haitao
来源：
Zhang, Yuyu (zhangyy2@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Mass spectrometry;
D O I：
10.7506/spkx1002-6630-201720013
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学科分类号：
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