@article{杨莉:304, author = {[杨莉, 贾洪锋, 宋璐杉, 黄英, 张淼]}, title = {烫煮后麻辣火锅底料汤底及食材中辣椒素类物质的迁移变化}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {6}, eid = {304}, pages = {304-309}, keywords = {食材;高效液相色谱;火锅底料;辣椒素类物质;辣度吸附系数}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20181228-335 }