DOI:10.3969/j.issn.1000-9973.2026.05.011

引文格式:,,,等.煮制时间对红酸汤挥发性成分的影响[J].中国调味品,2026,51(5):77-84.

ZHOU M, HOU L, SUN F Z, et al. Effect of cooking time on volatile components in（试读）...