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外文期刊
作者:Liu, Huan(精确检索)
作者:Hui, Teng(精确检索)
作者:Fang, Fei(精确检索)
作者:Li, Shaobo(精确检索)
作者:Wang, Zhenyu(精确检索)
作者:Zhang, Dequan(精确检索)
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1Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
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机构：
来源：FOODS
关键词： roasted mutton; pre- and postrigor; key aroma compounds; marker; recombination and omission experiments
年份：2021
2The formation of key aroma compounds in roasted mutton during the traditional charcoal process
作者：
机构：
来源：MEAT SCIENCE
关键词： Key aroma compounds; GC-O-MS; Flash GC E-nose; Aroma recombination experiment; Multivariate linear modeling
年份：2022
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