城口老腊肉熏制过程中脂肪氧化特性表征及风味演变
张洁,王慧平,张晓春,方万露,李星
Lipid Oxidation and Flavor Evolution in Chengkou Traditional Bacon during Smoking
ZHANG Jie, WANG Huiping, ZHANG Xiaochun, FANG Wanlu, LI Xing
食品科学
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2026, (16): 14
-22
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DOI: 10.7506/spkx1002-6630-20260215-118