Changes of Volatile Flavor Compounds in Spiced Beef Marinated with Different Water Contents

被引：0
|
作者：
Li, Su [1 ]
Zhou, Huimin [1 ]
Zhang, Shunliang [1 ]
Liu, Jiawen [2 ]
Zhao, Bing [1 ]
Pan, Xiaoqian [1 ]
Xu, Dian [1 ]
Guo, Ya [1 ]
Liu, Bowen [1 ]
机构：
[1] China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, Beijing,100068, China
[2] Beijing City University, Beijing,100083, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 10期
关键词：
D O I：
10.7506/spkx1002-6630-20181105-049
中图分类号：
学科分类号：
摘要：
33
引用
收藏
页码：199 / 205
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