比较分析三种不同环境下的中华鳖肌肉营养品质及其挥发性风味物质
王福田, 赖年悦, 程华峰, 吴浩然, 梁峰, 叶韬, 林琳, 姜绍通, 陆剑锋
Comparative analysis of the nutritional quality and volatile flavor constituents in the muscle of Chinese soft-shelled turtle from three different environments
WANG Futian, LAI Nianyue, CHENG Huafeng, WU Haoran, LIANG Feng, YE Tao, LIN Lin, JIANG Shaotong, LU Jianfeng
食品与发酵工业
.
2019, (22): 253
-261
.
DOI: 10.13995/j.cnki.11-1802/ts.021276
