虹鳟不同部位鱼肉挥发性风味物质组成比较

蔡原，刘哲，宋明伟，李霁昕，蒋玉梅

Comparative Analysis of Volatile Flavor Components in Different Parts of Rainbow Trout

CAI Yuan，LIU Zhe，SONG Ming-wei，LI Ji-xing，JIANG Yu-mei

食品科学 . 2011, (16): 269 -273 . DOI: 10.7506/spkx1002-6630-201116058