【序号】:1 【作者】: 【题名】:Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O 【DOI】:10.1016/j.jfca.2021.104378 【年、卷、期、起止页码】: 【全文链接】:https://www.sciencedirect.com/science/article/abs/pii/S0889157521005780