不同熬制工艺对“佛跳墙”营养成分及风味物质的影响
林瑞榕,袁红飞,钟小清,唐胜春,吴娟娟,郭泽镔
Effects of Different Cooking Processes on Nutrients and Flavor Substances of Fotiaoqiang, Steamed Abalone with Shark’s Fin and Fish Maw in Broth
LIN Ruirong, YUAN Hongfei, ZHONG Xiaoqing, TANG Shengchun, WU Juanjuan, GUO Zebin
食品科学 . 2023, (4): 240 -246 .  DOI: 10.7506/spkx1002-6630-20220420-252