干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响
顾赛麒,周洪鑫,郑皓铭,周绪霞,陈 园,丁玉庭
Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Cured Grass Carp
GU Saiqi, ZHOU Hongxin, ZHENG Haoming, ZHOU Xuxia, CHEN Yuan, DING Yuting
食品科学
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2018, (21): 1
-10
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DOI: 10.7506/spkx1002-6630-201821001