空气煎炸温度和时间对香菇品质和晚期糖基化终末产物形成的影响
吴佳蔓, 刘泽艳, 张冬鸽, 赵文霏, 常明昌, 李永, 冯翠萍
Effects of Air Frying Temperature and Time on Lentinula edodes Quality and Formation of Advanced Glycation End Products
WU Jiaman, LIU Zeyan, ZHANG Dongge, ZHAO Wenfei, CHANG Mingchang, LI Yong, FENG Cuiping
食用菌学报
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2024, (02): 85
-94
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DOI: 10.16488/j.cnki.1005-9873.2024.02.010
