炒制时间对不同复配比例黑皮鸡枞菌-平菇复合酱风味的影响

冯瑶，樊一鸣，任洪利，许贺然，夏榕嵘，侯振山，李昀婷，马世宇，杨镇，辛广

Effect of Cooking Time on the Flavor of Oudemansiella raphanipes-Oyster Mushroom Mixed Sauce with Different Mixing Ratios

FENG Yao, FAN Yiming, REN Hongli, XU Heran, XIA Rongrong, HOU Zhenshan, LI Yunting, MA Shiyu, YANG Zhen, XIN Guang

食品科学 . 2022, (20): 275 -282 . DOI: 10.7506/spkx1002-6630-20220513-165