SHI Yan a,ZHENG Wei-wan a,XIONG Hua a,YAN Ai-ping b(a.Key Laboratory of Food Science of MOE;b.Centre of Analysis and Testing,Nanchang University,Nanchang 330047,China)
Abstract：The flavor bodies of Tibet Ghee was concentrated by water team distillation,then separated and identified by GC-MS.34 components and their relative concentration have been identified.They were acids(9),esters(11),ketones(6),alcohols(2),alkene(4),aminobenz
2008, Vol. 32 