|
|||||
|
|
Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry |
|
| Authors: | DUAN Yan ZHENG Fu-ping WANG Nan CHEN Hai-tao HUANG Ming-quan SUN Bao-guo |
| Abstract: | |
| Keywords: | sauced beef volatile compounds microwave-assisted extraction coupled with solvent-assisted flavor evaporation (MAE-SAFE) gas chromatography-mass spectrometry (GC-MS) gas chromatography-olfactometry (GC-O) |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |