120 ℃条件下模型体系烤牛肉风味的形成
刘森轩,彭增起*,吕慧超,李君珂,王复龙,崔保威,刘世欣
Formation of Roast Beef Flavor in Model System at 120 ℃
LIU Senxuan, PENG Zengqi*, Lü Huichao, LI Junke, WANG Fulong, CUI Baowei, LIU Shixin
食品科学
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2015, (10): 119
-123
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DOI: 10.7506/spkx1002-6630-201510024