TY - FOOD SCIENCE A1 - MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan T1 - Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression Y1 - 2020-04-20 00:00:00.0 JF - FOOD SCIENCE JO - FOOD SCIENCE SP - 194 EP - 201 VL - 41 IS - 8 UR - {https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190528-341} N1 - 10.7506/spkx1002-6630-20190528-341 ER -