棕榈油与红棕油替代牛油对传统火锅底料 风味物质布料吸附特性的影响 Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning
何雨婕1,詹莹娇1,陈诗晴2,YOONG Jun Hao2,雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji1
Published in Zhongguo you zhi (01.10.2023)
Published in Zhongguo you zhi (01.10.2023)
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Journal Article