超高压处理对预制马鲛鱼糕品质及挥发性成分的影响
叶金华,王标诗,王润东,刘淑敏,胡小军,马景球,段伟文
Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake
YE Jinhua, WANG Biaoshi, WANG Rundong, LIU Shumin, HU Xiaojun, MA Jingqiu, DUAN Weiwen
食品科学
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2026, (5): 257
-265
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DOI: 10.7506/spkx1002-6630-20250901-005