不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性
李晓朋, 曾欢, 林柳, 陶宁萍, 徐逍, 丛建华
Volatile compounds of puffer fish soup prepared with different frying oils
LI Xiaopeng, ZENG Huan, LIN Liu, TAO Ningping, XU Xiao, CONG Jianhua
食品与发酵工业
.
2021, (7): 251
-259
.
DOI: 10.13995/j.cnki.11-1802/ts.025582
