酵母细胞液处理对白鲢鱼鱼糜脂肪氧化和风味的影响

付湘晋1,2，贺海翔3，许时婴2，李忠海1，胡叶碧1，张慧1

Effect of Wall-free Cells of Yeast on Lipid Oxidation and Flavor of Silver Carp Surimi

FU Xiang-jin1,2，HE Hai-xiang3，XU Shi-ying2，LI Zhong-hai1， HU Ye-bi1， ZHANG Hui1

食品科学 . 2010, (15): 95 -99 . DOI: 10.7506/spkx1002-6630-201015021