Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China
作者： Shuang Bai , Yongrui Wang , Ruiming Luo , Fei Shen , He Bai
DOI: 10.1016/J.LWT.2020.110735
关键词:
摘要: … to all samples, and effectively discriminate the samples. The … on application of GC-MS and E-nose in discriminating flavor … Before the analysis, 5 g of minced meat samples were put into …
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