传统陇西腊肉制作过程中挥发性风味物质变化分析
毛永强, 李彦虎, 贠建民, 何奎, 王睿, 武淑娟
The analysis of the volatile flavor compounds in traditional Longxi bacon production
MAO Yongqiang, LI Yanhu, YUN Jianmin, HE Kui, WANG Rui, WU Shujuan
食品与发酵工业
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2021, (4): 144
-152
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DOI: 10.13995/j.cnki.11-1802/ts.025248
