高强度超声辅助浸提时间对黄鳝骨汤品质的影响

廖鄂，刘娜，李涵，张莹，杨倩，陈季旺

Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth

LIAO E, LIU Na, LI Han, ZHANG Ying, YANG Qian, CHEN Jiwang

食品科学 . 2025, (7): 239 -247 . DOI: 10.7506/spkx1002-6630-20241010-048