机译:使用综合二维气相色谱与飞行时间质谱法使用综合二维气相色谱法挥发性风味组分的对比研究
Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China;
Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China;
Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China;
Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China;
Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China;
Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China;