传统工艺下发酵时间对大河乌猪火腿挥发性风味物质的影响
李钰芳, 施娅楠, 李祥, 史崇颖, 黄艾祥
Effect of fermentation time on volatile flavor compounds of Dahe black pig ham during traditional processing
LI Yufang, SHI Yanan, LI Xiang, SHI Chongying, HUANG Aixiang
食品与发酵工业
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2022, (6): 160
-167
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DOI: 10.13995/j.cnki.11-1802/ts.028267
