不同蒸制时间条件下鸡胸肉挥发性成分比较

范婷婷1，郑福平1,2,*，张逸君1，张玉玉1,2，陈海涛1,2，黄明泉1,2，刘玉平1,2，谢建春1,2，孙宝国1,2

Comparison of Volatile Components in Chicken Breast Steamed for Different Periods

FAN Ting-ting1, ZHENG Fu-ping1,2,*, ZHANG Yi-jun1, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2

食品科学 . 2014, (22): 115 -120 . DOI: 10.7506/spkx1002-6630-201422021