不同鲜味物质对干腌马鲛鱼鲜味的贡献与比较分析
黄煜燃,汪薇,赵文红,杨娟,刘巧瑜,白卫东
Comparative Analysis of the Contribution of Different Umami Substances to the Umami Taste of Dry-cured Spanish Mackerel (Scomberomorus niphonius)
HUANG Yuran, WANG Wei, ZHAO Wenhong, YANG Juan, LIU Qiaoyu, BAI Weidong
食品科学
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2021, (16): 138
-144
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DOI: 10.7506/spkx1002-6630-20200903-033