滩羊肌肉在煮制过程中可挥发性化合物的变化

滩羊肌肉在煮制过程中可挥发性化合物的变化

单启梅，赵晓策，罗瑞明，尤丽琴

Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking

SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin

食品科学 . 2021, (8): 165 -171 . DOI: 10.7506/spkx1002-6630-20191024-252