鸡脂的酶解对鸡肉风味前体物形成的影响

宋诗清，袁霖，张晓鸣，刘芳

Effect of Enzymatic Hydrolysis of Chicken Fat on the Formation of Characteristic Flavor Precursors

SONG Shi-qing，YUAN Lin，ZHANG Xiao-ming，LIU Fang

食品科学 . 2013, (11): 168 -172 . DOI: 10.7506/spkx1002-6630-201311037