不同浸泡处理对冻藏秘鲁鱿鱼肌原纤维蛋白特性及挥发性风味物质影响研究
刘晓琪, 陈施园, 唐奕彬, 林慧敏, 郭莹莹, 张宾
Effects of different immersion treatments on protein characteristics and volatile flavour substances of frozen Dosidicus gigas
LIU Xiaoqi, CHEN Shiyuan, TANG Yibin, LIN Huimin, GUO Yingying, ZHANG Bin
食品与发酵工业
.
2026, (8): 29
-36
.
DOI: 10.13995/j.cnki.11-1802/ts.044061
