@article{李 素:199, author = {[李 素, 周慧敏, 张顺亮, 刘嘉文, 赵 冰, 潘晓倩, 许 典, 郭 雅, 刘博文]}, title = {不同加水量腌制酱牛肉中挥发性风味物质变化}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {10}, eid = {199}, pages = {199-205}, keywords = {酱牛肉;气味活度值;滚揉腌制;挥发性风味物质}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20181105-049 }