脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响

扈莹莹，王妍，于晶，蒋培宇，孔保华，陈倩

Effect of Fat Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Fermented Sausages

Hu Yingying, Wang Yan, Yu Jing, Jiang Peiyu, Kong Baohua, Chen Qian

食品科学 . 2019, (18): 8 -14 . DOI: 10.7506/spkx1002-6630-20181022-233