{"title":"鸡(土从)菌油炸前后风味物质的变化分析","authors":"张沙沙 | 孙达锋 | 罗晓莉 | 周锫 | 曹晶晶 | 杨宁 | 普联新 | 张微思","doi":"10.13629/j.cnki.53-1054.2023.04.016","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11474,"journal":{"name":"中国食用菌","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"中国食用菌","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.13629/j.cnki.53-1054.2023.04.016","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0