不同食用油制备酥肉挥发性风味物质的差异性分析
谢兆华, 李洪军, 王琴, 韩薇, 柴利, 贺稚非
Analysis on differences of volatile flavor substances in crisp meat prepared with different edible oils
XIE Zhaohua, LI Hongjun, WANG Qin, HAN Wei, CHAI Li, HE Zhifei
食品与发酵工业
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2024, (7): 259
-268
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DOI: 10.13995/j.cnki.11-1802/ts.035037
