烹制时间对狮子头营养品质和挥发性风味物质的影响
朱文政, 徐艳, 刘薇, 王秋玉, 沙文轩, 周晓燕, 杨章平
Cooking time on the quality and volatile flavor compounds of Shizitou (meat ball)
ZHU Wenzheng, XU Yan, LIU Wei, WANG Qiuyu, SHA Wenxuan, ZHOU Xiaoyan, YANG Zhangping
食品与发酵工业
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2021, (4): 208
-214
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DOI: 10.13995/j.cnki.11-1802/ts.025244
