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张 垚,张文刚,党 斌,杨希娟,陈丹硕,郝 静
Effects of Stir-frying Time and Method on Volatile Flavor Compounds in Highland Barley
ZHANG Yao, ZHANG Wengang, DANG Bin, YANG Xijuan, CHEN Danshuo, HAO Jing
食品科学 . 2020, (14): 271 -277 .  DOI: 10.7506/spkx1002-6630-20190724-323