不同加水量腌制酱牛肉中挥发性风味物质变化

李素，周慧敏，张顺亮，刘嘉文，赵冰，潘晓倩，许典，郭雅，刘博文

Changes of Volatile Flavor Compounds in Spiced Beef Marinated with Different Water Contents

LI Su, ZHOU Huimin, ZHANG Shunliang, LIU Jiawen, ZHAO Bing, PAN Xiaoqian, XU Dian, GUO Ya, LIU Bowen

食品科学 . 2019, (10): 199 -205 . DOI: 10.7506/spkx1002-6630-20181105-049