风味和香气分析作为食品质量控制的工具
Flavor and Aroma Analysis as a Tool for Quality Control of Foods.
作者信息
Calín-Sánchez Ángel, Carbonell-Barrachina Ángel A
机构信息
Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Alicante, Spain.
出版信息
Foods. 2021 Jan 22;10(2):224. doi: 10.3390/foods10020224.
Abstract
The aroma composition of foods has been the subject of considerable research in recent years [...].
摘要
近年来，食品的香气成分一直是大量研究的主题[……]。
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