不同熬煮时间对北京酱牛肉挥发性风味成分的影响

贡慧，杨震，史智佳，刘梦，陶瑞，曲超，许典

Effect of Different Cooking Times on Volatile Flavor Components in Beijing Spiced Beef

GONG Hui, YANG Zhen, SHI Zhijia , LIU Meng, TAO Rui, QU Chao, XU Dian

食品科学 . 2017, (10): 183 -190 . DOI: 10.7506/spkx1002-6630-201710031