炒籽温度及初始水分含量对葵花籽酱挥发性风味成分的影响
李翠翠,侯利霞,汪学德,刘宏伟
Effect of Different Roasting Temperatures and Initial Moisture Contents on the Volatile Flavor Components of Sunflower Butters
LI Cuicui, HOU Lixia, WANG Xuede, LIU Hongwei
食品科学
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2020, (14): 278
-285
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DOI: 10.7506/spkx1002-6630-20190731-432