不同加工阶段对上海熏鱼（草鱼）风味物质的影响

薛永霞，张作乾，张洪才，张菊，卫赛超，陈舜胜

Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp

XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng

食品科学 . 2019, (16): 160 -168 . DOI: 10.7506/spkx1002-6630-20180914-151