Analysis of Flavor Components of Fermented Mutton Jerky by GC-MS Combined with Electronic Nose/Electronic Tongue

被引：0
|
作者：
Liu, Jianlin [1 ]
Sun, Xueying [1 ]
Zhang, Xiaorong [1 ]
Wang, Dan [1 ]
Zhao, Lihua [1 ]
Jin, Ye [1 ]
机构：
[1] College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohot,010018, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 05期
关键词：
Control groups - Gas chromatography-mass spectrometries (GC-MS) - Heptaldehyde - Methyl oleate - Reference data - Volatile components - Volatile compounds - Volatile flavor compounds;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
25
引用
收藏
页码：348 / 354
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