6 种天然提取物对油炒香菇颜色、氧化稳定性和风味特征的影响
陈冬,王瑞雪,王红莉,孔庆隆,徐晓晗,林松毅
Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom
CHEN Dong, WANG Ruixue, WANG Hongli, KONG Qinglong, XU Xiaohan, LIN Songyi
食品科学
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2025, (5): 17
-29
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DOI: 10.7506/spkx1002-6630-20240806-056