利用鳙鱼酶解液制备肉味香精及其香气成分分析
何芳,杨凌霄,潘彬杰,李向阳,郭浩楠,翁雯,杨荣华
Preparation of Meat Essence Using the Hydrolysate of Aristichthys nobilis and Analysis of Volatile Flavor Compounds
He Fang, Yang Ling-xiao, Pan Bin-jie, Li Xiang-yang, Guo Hao-nan, Weng Wen, Yang Rong-hua
食品与发酵工业
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2011, (04): 131
-134
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DOI: 10.13995/j.cnki.11-1802/ts.2011.04.029
