加热温度对花鲈鱼肉挥发性成分的影响

康翠翠，施文正,，刁玉段，王慧

Effect of Heating Temperature on the Volatile Compounds of Lateolabrax maculatus Meat Analyzed by Electronic Nose and GC-MS

KANG Cuicui, SHI Wenzheng,, DIAO Yuduan, WANG Hui

食品科学 . 2017, (18): 60 -66 . DOI: 10.7506/spkx1002-6630-201718010