椒麻鸡赋味汤料制备中主要基料对 香气品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 230, doi. 10.7506/spkx1002-6630-20190126-335
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Works matching AU 姬云云
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基于 GC-MS 结合化学计量学方法探究特征清香味辣椒粉的香气特点.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 162, doi. 10.7506/spkx1002-6630-20180313-166
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3
基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 234, doi. 10.7506/spkx1002-6630-201810036
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- Article