加热温度对牡蛎挥发性风味成分的影响
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EFFECT OF TEMPERATURE ON VOLATILE FLAVOR COMPOUNDS OF OYSTER
HUANG Jian, WANG Xia, HOU Yun-dan, WANG Qiu-juan, CHEN Yi-fang, ZHANG Teng-jun, SU Xiu-rong
J4 . 2012, (2): 311 -317 .  DOI: 10.11869/hnxb.2012.02.0311