汽锅鸡高温灭菌后不同冷却速率对脂质分子影响机制
方世勰,张璟璇,梁双敏,葛长荣,徐志强,肖智超
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao
食品科学
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2026, (6): 69
-77
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DOI: 10.7506/spkx1002-6630-20251015-081