| 引用本文: |
薛永霞, 卫赛超, 张菊, 陈舜胜. 尼罗罗非鱼制作传统上海熏鱼过程中的风味变化[J]. 水产学报, 2019, 43(7): 1661-1677. DOI: 10.11964/jfc.20181011481
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| Citation: |
XUE Yongxia, WEI Saichao, ZHANG Ju, CHEN Shunsheng. Changes of flavor components of Oreochromis niloticus during the processing of traditional Shanghai smoked fish[J]. Journal of fisheries of china, 2019, 43(7): 1661-1677. DOI: 10.11964/jfc.20181011481
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