Analysis of volatile compounds in traditional hurood from inner mongolia region by SPME-GC-MS

被引：0
|
作者：
Wang, Bei [1 ,2 ]
Zhang, Guo-Hua [3 ]
Wang, Juan [1 ]
Zhang, Ming-Xia [1 ]
Zhang, Meng-Jiao [2 ]
Choi, Hak-Jong [4 ]
He, Guo-Qing [3 ]
机构：
[1] Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
[2] Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
[3] College of Biosystms Engineering and Food Science, Zhejiang University, Hangzhou, China
[4] World Institute of Kimchi, Gwangju, Korea, Republic of
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 12期
关键词：
Flavor compounds;
D O I：
10.13982/j.mfst.1673-9078.2015.12.056
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：378 / 386
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