Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
【序号】:1 【作者】: 【题名】:Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose 【DOI】:10.1016/j.foodchem.2022.132728 【年、卷、期、起止页码】: 【全文链接】:https://www.sciencedirect.com/science/article/abs/pii/S0308814622006902