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柏霜,王永瑞,罗瑞明,尤丽琴,丁丹,柏鹤,沈菲
Formation of and Changes in Volatile Flavor Compounds in Tan Sheep Meat during Processing by Different High-Temperature Cooking Methods
BAI Shuang, WANG Yongrui, LUO Ruiming, YOU Liqin, DING Dan, BAI He, SHEN Fei
食品科学 . 2021, (24): 166 -174 .  DOI: 10.7506/spkx1002-6630-20200808-114