@article{李君珂:80, author = {[李君珂, 孙雪梅, 柳全文, 谭晓冕]}, title = {绿原酸对不同加热方式的草鱼品质的影响}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {4}, eid = {80}, pages = {80-85}, keywords = {绿原酸;杂环胺;高温加热;草鱼肉;食用品质}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190715-196 }