不同枣粉水平对陕北白绒山羊肉挥发性风味物质的影响
孙旺斌, 付琪, 薛瑞林, 王伟萍, 张骞, 冯平
Effects of Different Levels of Jujube Powder on Volatile Flavor Substances of North Shaanxi White Cashmere Goat Meat
SUN Wangbin, FU Qi, XUE Ruilin, WANG Weiping, ZHANG Qian, FENG Ping
动物营养学报
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2021, (10): 5664
-5676
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DOI: 10.3969/j.issn.1006-267x.2021.10.026
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