用顶空固相微萃取,结合气相-质谱联用技术分析了四川郫县豆瓣酱的挥发性香成分。
Flavor components of Pixian pea sauce from Sichuan were analyzed by GC/MS combining with solid-phase micro-extraction (SPME).
用顶空固相微萃取,结合气相-质谱联用技术分析了四川郫县豆瓣酱的挥发性香成分。
Flavor components of Pixian pea sauce from Sichuan were analyzed by GC/MS combining with solid-phase micro-extraction (SPME).
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