凹唇姜精油包结物的制备及其对鲜切草鱼肉冷藏品质的影响
王娅,李荣,姜子涛,王颖,谭津,汤书华
Preparation of Inclusion Complex of Boesenbergia rotunda Essential Oil and Its Effect on Preserving the Flesh Quality of Grass Carp during Refrigeration
WANG Ya, LI Rong, JIANG Zitao, WANG Ying, TAN Jin, TANG Shuhua
食品科学
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2021, (21): 186
-193
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DOI: 10.7506/spkx1002-6630-20200907-095