基于感官组学解析热加工鹰爪虾关键滋味成分的变化
贾倩男,侯虎,王聪,孙艳,樊燕
Sensomics Analysis of the Changes in Key Taste Components of Trachypenaeus curvirostris during Thermal Treatment
JIA Qiannan, HOU Hu, WANG Cong, SUN Yan, FAN Yan
食品科学
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2023, (20): 212
-218
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DOI: 10.7506/spkx1002-6630-20221215-161