麻竹笋腌制加工过程中风味物质的变化
郑炯, 李薇, 陈光静, 阚建全
Changes in flavor compounds of bamboo shoots (Dendrocalamus latiflorus) during pickling process
ZHENG Jiong, LI Wei, CHEN Guangjing, KAN Jianquan
食品与发酵工业
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2019, (18): 93
-100
.
DOI: 10.13995/j.cnki.11-1802/ts.019895
