杀菌方式对红烧老鹅脂肪酸组成和挥发性风味的影响
周惠健,袁静瑶,朱丹,李聪,陈春梅,刘瑞,吴满刚,葛庆丰,于海,
Effects of Different Sterilization Methods on Fatty Acid Composition and Volatile Flavor Profile of Braised Goose in Brown Sauce
ZHOU Huijian,YUAN Jingyao, ZHU Dan, LI Cong, CHEN Chunmei, LIU Rui, WU Mangang, GE Qingfeng, YU Hai,
食品科学 . 2019, (18): 216 -222 .  DOI: 10.7506/spkx1002-6630-20190119-223