香菇菌汤及酶解液中滋味成分及呈味特性的对比分析
赵 静，丁 奇，孙 颖，张玉玉，孙宝国，陈海涛
Comparison of Taste Compounds and Taste Characteristics of Shiitake Mushroom Soup and Enzymatic Hydrolysate
ZHAO Jing, DING Qi, SUN Ying, ZHANG Yuyu, SUN Baoguo, CHEN Haitao
食品科学
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2016, (24): 99
-104
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DOI: 10.7506/spkx1002-6630-201624015
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