葱、姜和紫苏的添加对预制细点圆趾蟹挥发性化合物和ATP及关联产物变化的影响

王清政，徐燕如，刘敏，谷贵章，徐大伦，张进杰

Effect of the Addition of Scallion, Ginger and Perilla on the Changes in Volatile Compounds and ATP and Related Compounds in Pre-prepared Ovalipes punctatus

WANG Qingzheng, XU Yanru, LIU Min, GU Guizhang, XU Dalun, ZHANG Jinjie

食品科学 . 2023, (18): 268 -276 . DOI: 10.7506/spkx1002-6630-20221031-311