Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments
通过 SAFE-GC-O-MS 和香气重组实验对中国熏鸭中的关键香气化合物进行表征
期刊:Food Chemistry-X
影响因子:6.5
doi:10.1016/j.fochx.2023.100997
Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong