中华绒螯蟹蟹肉和蟹黄中挥发性风味物质组成

于慧子，陈舜胜

Comparison of Volatile Flavor Components in Cooked Chinese Mitten Crab Meat and Crab Spawn

YU Hui-zi，CHEN Shun-sheng

食品科学 . 2011, (8): 267 -271 . DOI: 10.7506/spkx1002-6630-201108060