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- [42] Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose Shipin Kexue/Food Science, 2021, 42 (16): : 108 - 117
- [43] Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine Shipin Kexue/Food Science, 2021, 42 (06): : 256 - 264