烘烤中广式腊肠挥发性风味成分及脂质的变化

龙卓珊1,2，徐玉娟1，杨万根1,*,潘思轶2，唐道邦1

Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

LONG Zhuo-shan1,2，XU Yu-juan1，YANG Wan-gen1,*，PAN Si-yi2，TANG Dao-bang1

食品科学 . 2010, (16): 208 -212 . DOI: 10.7506/spkx1002-6630-201016045