3-甲基丁醛对奶酪坚果风味的贡献及其生物合成的研究进展
陈臣,周文雅,袁佳杰,于海燕,田怀香
Recent Progress in Biosynthesis of 3-Methylbutanal and Its Contribution to Nutty Flavor in Cheese
CHEN Chen, ZHOU Wenya, YUAN Jiajie, YU Haiyan, TIAN Huaixiang
食品科学
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2020, (7): 228
-233
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DOI: 10.7506/spkx1002-6630-20190401-001