两段式腌制过程中三穗咸蛋黄挥发性风味物质的变化研究
包欢欢, 王修俊, 于沛, 何春霞, 李佳敏, 许九红, 冯廷萃, 吴拥军
Study on change of volatile flavor components of Sansui salted duck egg yolk during two-stage curing
BAO Huanhuan, WANG Xiujun, YU Pei, HE Chunxia, LI Jiamin, XU Jiuhong, FENG Tingcui, WU Yongjun
食品与发酵工业
.
2024, (3): 283
-289
.
DOI: 10.13995/j.cnki.11-1802/ts.033994
