低盐咸鸭蛋腌制过程对蛋黄中游离氨基酸和风味的影响
何春霞, 王修俊, 于沛, 包欢欢, 许九红, 李佳敏, 冯廷萃
Effect of low-salt salted duck egg pickling on free amino acids and flavor in yolk
HE Chunxia, WANG Xiujun, YU Pei, BAO Huanhuan, XU Jiuhong, LI Jiamin, FENG Tingcui
食品与发酵工业
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2023, (15): 243
-249
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DOI: 10.13995/j.cnki.11-1802/ts.033200
