热风干制过程中鲢鱼背肌与腹肌脂质氧化与风味形成的关联机制
欧阳丹,向佳,彭圆,李双,王发祥,刘永乐,吴金鸿,田明礼,李向红
Mechanism of Lipid Oxidation and Flavor Formation in Dorsal and Ventral Muscles of Silver Carp (Hypophthalmichthys molitrix) during Hot Air Drying
OUYANG Dan, XIANG Jia, PENG Yuan, LI Shuang, WANG Faxiang, LIU Yongle, WU Jinhong, TIAN Mingli, LI Xianghong
食品科学
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2026, (19): 63
-74
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DOI: 10.7506/spkx1002-6630-20260305-041