味觉分析系统对不同产地中华绒螯蟹滋味强度值的区分

刘洪波，姜涛，骆仁军，薛竣仁，陈修报，杨健

Evaluation of the Taste-active Values of Chinese Mitten Crabs (Eriocheir sinensis) from Different Geographic Origins Using a Taste Sensing System

LIU Hongbo, JIANG Tao, LUO Renjun, XUE Junren, CHEN Xiubao, YANG Jian

食品科学 . 2020, (16): 132 -137 . DOI: 10.7506/spkx1002-6630-20190408-090