![](/develop/static/common/images/pdf.png)
不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性
Volatile compounds of puffer fish soup prepared with different frying oils
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |