不同复热方式对预制烤鱼风味及多环芳烃形成的影响
章传奇, 杨艺, 张良, 伍欣雨, 李金林, 彭斌, 钟比真, 余诚玮, 沙小梅, 胡明明
The effects of different reheating methods on the flavor and polycyclic aromatic hydrocarbon formation of pre-prepared grilled fish
ZHANG Chuanqi, YANG Yi, ZHANG Liang, WU Xinyu, LI Jinlin, PENG Bin, ZHONG Bizhen, YU Chengwei, SHA Xiaomei, HU Mingming
食品与发酵工业
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2026, (6): 105
-113
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DOI: 10.13995/j.cnki.11-1802/ts.043210
