非连续米水接触制备方式对米饭挥发性风味物质的影响
王明月, 田忠良, 任传英, 黄金荣, 李永富
Effect of noncontinuous rice-water contact preparation methods on volatile flavor compounds in cooked rice
WANG Mingyue, TIAN Zhongliang, REN Chuanying, HUANG Jinrong, LI Yongfu
食品与发酵工业
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2026, (9): 266
-272
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DOI: 10.13995/j.cnki.11-1802/ts.043297
