Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

查看全文 作　　者：Shiqing;Song;Xiaoming;Zhang;Khizar;Hayat;Meigui;Huang;Ping;Liu;Eric;Karangwa;Fenglin;Gu;Chengsheng;Jia;Shuqin;Xia;Zuobing;Xiao;Yunwei;Niu 出　　处：《Journal of Chromatography A》索引2010年第49期,共0页