顶空固相微萃取-气质联用技术分析青海省不同产地牦牛肉中挥发性风味成分

朱青云, 李玉林, 谭亮, 王虹蕾, 刘立勇, 王环, 皮立

2020, Vol. 32 (6) : 2831-2849.

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动物营养学报 ›› 2020, Vol. 32 ›› Issue (6) : 2831-2849. DOI: 10.3969/j.issn.1006-267x.2020.06.044
实验方法与实验动物 EXPERIMENTAL METHOD AND ANIMAL

顶空固相微萃取-气质联用技术分析青海省不同产地牦牛肉中挥发性风味成分

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Analysis of Volatile Flavor Components in Yak Meat from Different Producing Areas of Qinghai Province by Head-Space Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Technique

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2020, 32(6): 2831-2849 https://doi.org/10.3969/j.issn.1006-267x.2020.06.044
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2020, 32(6): 2831-2849 https://doi.org/10.3969/j.issn.1006-267x.2020.06.044

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