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    棕榈油与红棕油替代牛油对传统火锅底料 风味物质布料吸附特性的影响 Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning

    棕榈油与红棕油替代牛油对传统火锅底料 风味物质布料吸附特性的影响 Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot season... by 何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji1

    Published 2023-10-01
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