加工条件对烤制鹌鹑蛋挥发性风味物质的影响

王武，吴巧，董琪，夏新武，陈从贵

Effect of Processing Conditions on the Key Flavor Compounds of Baked Quail Eggs as Analyzed by “ROAV” Method

WANG Wu，WU Qiao，DONG Qi，XIA Xin-wu，CHEN Cong-gui

食品科学 . 2013, (22): 234 -238 . DOI: 10.7506/spkx1002-6630-201322046