盐质量分数对鱼头汤熬煮过程中微纳米颗粒形成的影响
翟争妍,樊馨怡,陶宁萍
Effect of Salt Concentration on the Formation of Micro/Nano Particles in Tuna Head Soup
ZHAI Zhengyan, FAN Xinyi, TAO Ningping
食品科学 . 2021, (3): 21 -29 .  DOI: 10.7506/spkx1002-6630-20200103-028