@article{夏季:171, author = {[夏季, 方勇, 王梦梦, 张义祥, 杨文建, 马宁, 胡秋辉, 裴斐]}, title = {不同发酵处理对香菇泡菜质构及风味物质的影响}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {20}, eid = {171}, pages = {171-177}, keywords = {香菇;低温漂烫;发酵;亚硝酸盐;质构;风味}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190416-208 }