基于电子鼻、GC-MS 结合感官评价分析丰都麻辣鸡调料风味特征
Release time:2024-10-10
Hits:
- Journal:
- 食品与发酵工业
- First Author:
- Tu Dawei
- Co-author:
- 陈小鸿,黄永强,胡霞,王烁超,Wenjun Liu
- Indexed by:
- 源刊论文
- Document Code:
- T7OSQ42IHHKRNSARGNC9DN91JI3MVZPG
- Issue:
- 1
- Translation or Not:
- no
- Date of Publication:
- 2024-01-15
- Pre One:基于HS-SPME-GC/MS及电子鼻技术分析预包装重庆小面调料风味特征
- Next One:豆渣的微生物发酵及应用研究进展