Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry,
Beijing Technology and Business University, Beijing 100048, China
XIAO Yang, ZHANG Yueqi, GUO Beibei, CHEN Haitao*, SUN Baoguo, ZHANG Yuyu. Comparison of Volatile Flavor Compounds in Yu-Shiang Shredded Pork Processed by Two Different Methods by SDE-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514014.