Analysis of Impact of Different Parts of Beef on the Quality and Volatile Aroma Components of Boletus Beef Sauce Based on GC-MS

被引：0
|
作者：
Sun, Guangcheng [1 ]
Luo, Xiuqun [1 ]
Lin, Dan [1 ,2 ]
He, Lian [1 ,2 ]
Chan, SookWah [2 ]
Li, Xiexin [1 ]
Jia, Hongfeng [1 ]
Zhu, Nan [1 ]
机构：
[1] College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu,610100, China
[2] School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya,47500, Malaysia
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 19期
关键词：
D O I：
10.13386/j.issn1002-0306.2023070053
中图分类号：
学科分类号：
摘要：
Electronic nose
引用
收藏
页码：216 / 227
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