@article{吴燕燕:165, author = {[吴燕燕, 曹松敏, 李来好, 杨贤庆, 王锦旭, 胡 晓]}, title = {比较2 种蓝圆鰺腌干工艺中脂质氧化与挥发性风味物质形成的关系}, publisher = {食品科学}, year = {2017}, journal = {食品科学}, volume = {38}, number = {6}, eid = {165}, pages = {165-172}, keywords = {鱼类传统高盐腌干法;低盐乳酸菌腌干法;蓝圆鲹;脂肪氧合酶;脂肪氧化;挥发性风味物质}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201706026 }