六种海水鱼类鱼汤的呈味物质比较分析
徐永霞, 李鑫晰, 赵洪雷, 李学鹏, 步营, 励建荣, 季广仁, 郭晓华
Comparative analysis of taste compounds in soup from six kinds of marine fishes
XU Yongxia, LI Xinxi, ZHAO Honglei, LI Xuepeng, BU Ying, LI Jianrong, JI Guangren, GUO Xiaohua
食品与发酵工业
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2021, (21): 240
-245
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DOI: 10.13995/j.cnki.11-1802/ts.027071
