海鲈鱼肉蒸制过程中品质及风味特性的变化
赵洪雷,冯媛,徐永霞,仪淑敏,李学鹏,步营,谢晶,郭晓华,励建荣
Changes in Quality and Flavor Characteristics of Sea Bass Muscle during Steaming
ZHAO Honglei, FENG Yuan, XU Yongxia, YI Shumin, LI Xuepeng, BU Ying, XIE Jing, GUO Xiaohua, LI Jianrong
食品科学 . 2021, (20): 145 -151 .  DOI: 10.7506/spkx1002-6630-20200809-116