基于生物脱腥的洞庭青鲫鱼汤挥发性成分解析
王伯华, 李清钦, 郭禹麟, 雷颂, 罗玉双
Analysis of volatile flavor components in Carassius auratus var.Dongting soup based on biological deodorization
WANG Bohua, LI Qingqin, GUO Yulin, LEI Song, LUO Yushuang
食品与发酵工业
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2024, (20): 96
-103
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DOI: 10.13995/j.cnki.11-1802/ts.040156
