绿原酸对不同加热方式的草鱼品质的影响

李君珂，孙雪梅，柳全文，谭晓冕

Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods

LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian

食品科学 . 2020, (4): 80 -85 . DOI: 10.7506/spkx1002-6630-20190715-196