不同预处理对荠菜中二甲基硫醚类物质形成的影响
张磊,张钟元,刘天星,吴海虹,李建林,冯蕾,牛丽影,李大婧
Effects of Different Pretreatments on the Formation of Dimethyl Sulfide in Shepherd’s Purse
ZHANG Lei, ZHANG Zhongyuan, LIU Tianxing, WU Haihong, LI Jianlin, FENG Lei, NIU Liying, LI Dajing
食品科学
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2025, (8): 51
-60
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DOI: 10.7506/spkx1002-6630-20241007-011