松茸菌汤熬制工艺参数优化及风味成分分析
王慧清,马 栋,吴素蕊,明 建,
Optimization of Processing Conditions and Analysis of Volatile Compounds in Pine-Mushroom (Tricholoma matsutake Sing.) Soup
WANG Huiqing, MA Dong, WU Surui, MING Jian
食品科学
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2015, (16): 25
-30
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DOI: 10.7506/spkx1002-6630-201516005