两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响
葛孟甜1,李正荣2,赖年悦3,林琳1,姜绍通1,陆剑锋1
两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响
Effects of the two sterilization methods on physicochemical properties and volatile flavor compounds of ready-to-eat Procambarus clarkii#br#
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