食盐添加量对哈尔滨风干肠脂质和蛋白氧化及挥发性化合物形成的影响

温荣欣，扈莹莹，殷小钰，王妍，孔保华，陈倩

Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages

WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian

食品科学 . 2020, (2): 29 -36 . DOI: 10.7506/spkx1002-6630-20190203-020