| 引用本文: |
袁树昆, 李若云, 吴祖芳, 白政泽, 翁佩芳. 不同盐度条件下鱼露发酵前期挥发性风味物质的指纹图谱[J]. 水产学报, 2017, 41(6): 896-906. DOI: 10.11964/jfc.20161210666
|
| Citation: |
YUAN Shukun, LI Ruoyun, WU Zufang, BAI Zhengze, WENG Peifang. Volatile flavor compounds fingerprints during fish fermentation at different salt concentrations[J]. Journal of fisheries of china, 2017, 41(6): 896-906. DOI: 10.11964/jfc.20161210666
|
下载: