@article{倪冬冬:119, author = {[倪冬冬, 李洪军, 贺稚非, 张东, 邓大川]}, title = {大鲵汤加工过程中营养品质变化规律}, publisher = {食品科学}, year = {2017}, journal = {食品科学}, volume = {38}, number = {20}, eid = {119}, pages = {119-124}, keywords = {大鲵汤;营养品质;脂肪酸组成;氨基酸组成}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201720017 }