1. 基于SPME-GC-MS的卤牛肉贮藏过程中挥发 性风味物质的变化规律研究.
- Author
-
宋依亭, 康峻, 朱燕莉, 黎明, 张佳敏, 白婷, 吉莉莉, and 陈林
- Abstract
Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF