【序号】:1
【作者】:
【题名】:Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/
GC-MS, and SPME/GC-O
【DOI】:10.1016/j.jfca.2021.104378
【年、卷、期、起止页码】:
【全文链接】:https://www.sciencedirect.com/science/article/abs/pii/S0889157521005780