水煮或油煎处理对方格星虫肉挥发性风味物质成分变化的影响

游刚，牛改改

Influence of Boiling and Pan-Frying Treatments on the Changes in Volatile Flavor Components of Sipunculus nudus

YOU Gang, NIU Gaigai

食品科学 . 2016, (18): 120 -125 . DOI: 10.7506/spkx1002-6630-201618020