庆元锥栗烘烤过程中香气物质组分的变化
CHEN Ru-yi1;YANG Yue-xi1;2;GU Zhen-yu1;2*; CHEN Yue-wen1;2;CHEN Ting1
The changes of aroma components in QingyuanCastanea henryi during roasting
CHEN Ru-yi1;YANG Yue-xi1;2;GU Zhen-yu1;2*; CHEN Yue-wen1;2;CHEN Ting1
食品与发酵工业
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2018, (4): 254
-258
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DOI: 10.13995/j.cnki.11-1802/ts.014114
