Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS).
采用顶空固相微萃取(HS-SPME)和
用技术研究了温室鳖、池塘鳖肌肉和裙边的挥
性风味成分。
Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS).
采用顶空固相微萃取(HS-SPME)和用技术研究了温室鳖、池塘鳖肌肉和裙边的挥性风味成分。
声明：以上例句、词性分类均由互
自动生成，部分未经过人工审核，其表达内容亦不代表本软件的观点；若
现问题，欢迎向我们指正。
