轻度盐腌大黄鱼的气味特征及形成途径 - 关君兰; 姚雨萱; 伍菱; 王永兴; 沈细冰; 杜希萍; 倪辉 (食品科学, 2023)
Keywords: 特征香气成分; 气相色谱-质谱联用; gas chromatography-mass spectrometry; large yellow croaker; 反应途径; 轻度盐腌; characteristic aroma components; reaction pathway; 大黄鱼; low-salted