@article{冯媛:202, author = {[冯媛, 赵洪雷, 曲诗瑶, 徐永霞, 李昊宇, 周晓, 李学鹏, 励建荣]}, title = {海鲶鱼汤烹制过程中风味特性的变化}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {8}, eid = {202}, pages = {202-207}, keywords = {海鲶鱼;鱼汤;烹制;风味特性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190523-283 }