熬煮条件对鸡汤中低聚肽含量和感官品质的影响.

Autor: 王宝刚, 汪金萍, 曹文豪, 毕继才
Zdroj: China Condiment; Apr2024, Vol. 49 Issue 4, p74-78, 5p
Databáze: Complementary Index