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
Food and Fermentation Industries
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2026, (6): 105
-113
.
DOI: 10.13995/j.cnki.11-1802/ts.043210
