不同熬制工艺对“佛跳墙”营养品质及风味物质的影响

林瑞榕袁红飞钟小清唐胜春吴娟娟郭泽镔

Effects of different cooking processes on nutritional quality and flavor substances of “Fo Tiao Qiang”

食品科学 . 0, (): 0 -0 .