基于美拉德反应分析加工过程中酱牛肉风味物质变化
冯美琴,曾晓庆,孙健
Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction
FENG Meiqin, ZENG Xiaoqing, SUN Jian
食品科学 . 2024, (24): 139 -149 .  DOI: 10.7506/spkx1002-6630-20240430-292