油爆工艺对上海熏鱼风味物质的影响
王清,陈舜胜,
Influence of Deep-Frying Process on the Flavor Compounds of Shanghai Smoked Fish
WANG Qing, CHEN Shunsheng,
食品科学 . 2019, (2): 171 -179 .  DOI: 10.7506/spkx1002-6630-20180529-415