烹饪方式对胡萝卜感官品质及营养素含量的影响
鲍诗晗, 李诗雯, 何玉英, 李佳琪, 王家琪, 兰天, 孙翔宇, 马婷婷
Effects of cooking methods on sensory quality and nutrient content of carrot
BAO Shihan, LI Shiwen, HE Yuying, LI Jiaqi, WANG Jiaqi, LAN Tian, SUN Xiangyu, MA Tingting
食品与发酵工业
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2020, (8): 149
-156
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DOI: 10.13995/j.cnki.11-1802/ts.023526
