速冻加工过程中慈姑挥发性风味成分分析
刘春泉1,2,3，卓成龙2,3，李大婧1,2,3，刘春菊1,2,3
Analysis of Volatile Flavor Compounds in Arrowhead during Freezing Process
LIU Chunquan1,2,3, ZHUO Chenglong2,3, LI Dajing1,2,3, LIU Chunju1,2,3
食品科学
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2015, (2): 137
-141
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DOI: 10.7506/spkx1002-6630-201502026
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