梯度升温和恒定高温杀菌对红烧牛肉挥发性物质的影响

李素，赵燕，闵成军，张顺亮，祁玉霞，梁二宏，李宏宇，赵冰，刘莉

Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef

LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li

食品科学 . 2026, (2): 215 -222 . DOI: 10.7506/spkx1002-6630-20250708-063