Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue)
气相色谱-离子迁移谱结合智能感官（电子鼻、电子舌）表征粉蒸牛肉的风味特征
期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2024.1435364
Tianyang Wang, Lian Yang, Yiling Xiong, Baozhu Wu, Yang Liu, Mingfeng Qiao, Chenglin Zhu, Huachang Wu, Jing Deng, Ju Guan
