微波烫漂与热水烫漂毛豆仁风味成分比较

卓成龙1,2,3，李大婧2,3，宋江峰2,3，金邦荃1，刘春泉2, 3,*

Comparison of the Flavor of Green Soybean with Microwave and Hot Water Blanching

ZHUO Cheng-long1,2,3，LI Da-jing2,3，SONG Jiang-feng2,3，JIN Bang-quan1，LIU Chun-quan2,3,*

食品科学 . 2010, (18): 321 -324 . DOI: 10.7506/spkx1002-6630-201018076