基于鲜味氨基酸的扒鸡老汤品质标准化与稳定性研究

薄存美, 刘登勇, 王笑丹, 张庆永

Study on standardization and stability of braised chicken brine based on umami amino acids

BO Cunmei, LIU Dengyong, WANG Xiaodan

食品与发酵工业 . 2020, (19): 167 -172 . DOI: 10.13995/j.cnki.11-1802/ts.024378