炒制猪肉理化特性、食用品质和糖基化终产物对火候的响应分析
徐颖, 季文彤, 魏文松, 胡小佳, 姜元荣, 杨平, 张春晖
Response of Physicochemical Properties, Edible Quality and Advanced Glycation End-Products of Stir-Fried Pork to “Huohou”
XU Ying, JI WenTong, WEI WenSong, HU XiaoJia, JIANG YuanRong, YANG Ping, ZHANG ChunHui
中国农业科学
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2025, (19): 4000
-4013
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DOI: 10.3864/j.issn.0578-1752.2025.19.015
