食品工业科技2023，Vol.44Issue(16)：280-287,8.DOI:10.13386/j.issn1002-0306.2022080291
真空浓缩对河蟹酶解液蟹味挥发性风味物质的影响
Effect of Vacuum Concentration on the Volatile Flavor Substances of Crab Flavor of Hydrolysate of River Crab
摘要
关键词
河蟹/河蟹酶解液/真空浓缩/挥发性风味物质Key words
river crab/enzymatic hydrolysate of river crab/vacuum concentration/volatile flavor substances分类
轻工纺织引用本文复制引用
符慧靖,李彦,沈德熊,丁莉,吴子健,马俪珍..真空浓缩对河蟹酶解液蟹味挥发性风味物质的影响[J].食品工业科技,2023,44(16):280-287,8.基金项目
天津市淡水养殖产业技术体系创新团队-水产品加工岗位(ITTFRS2021000-012). （ITTFRS2021000-012）
