Analysis of Characteristic Aroma Components of Flaxseed Oils Obtained by Different Processing Techniques by HS-SPME-GC-MS-O

被引：0
|
作者：
Yu, Wenlong [1 ]
Hao, Nan [1 ]
Wu, Kaijin [1 ,2 ]
Sang, Yaxin [1 ]
Song, Chunli [1 ]
Wang, Xianghong [1 ]
机构：
[1] College of Food Science and Technology, Hebei Agricultural University, Baoding,071000, China
[2] College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong,030800, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 18期
关键词：
38;
D O I：
10.7506/spkx1002-6630-20181009-073
中图分类号：
学科分类号：
摘要：
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收藏
页码：266 / 272
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