顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味成分
严留俊,张艳芳,陶文沂,王利平,吴胜芳
Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction
and gas chromatography-mass spectrometry
YAN Liujun, ZHANG Yanfang, TAO Wenyi, WANG Liping, WU Shengfang
色谱
.
2008, (3): 285
-291
.
