DOI:10.3969/j.issn.1000-9973.2026.06.025

引文格式:,,,等.加热时间对鱼酱酸挥发性成分的影响[J].中国调味品,2026,51(6):199-206.

Zhou Min, Wu Chaoqun, Peng Rongfei, et al. Effect of heating time on volatile（试读）...