熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响

张哲奇，臧明伍，张凯华，李丹，王守伟，李笑曼

Effect of Cooking, Autoclaving and Reheating on the Volatile Components of Steamed Pork with Rice Flour

ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman

食品科学 . 2019, (10): 187 -192 . DOI: 10.7506/spkx1002-6630-20181009-063