基于电子鼻和电子舌技术分析发酵鲟鱼加工过程中风味的变化
曾诗雨，才让卓玛，张效平，张美彦，赵 凤
Flavor changes of fermented sturgeon during processing analyzed based on electronic nose and electronic tongue technology
ZENG Shiyu, CAI Rangzhuoma, ZHANG Xiaoping, ZHANG Meiyan, ZHAO Feng
中国酿造
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2021, (8): 191
-195
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DOI: 10.11882/j.issn.0254-5071.2021.08.034
