Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Cured Grass Carp
GU Saiqi, ZHOU Hongxin, ZHENG Haoming, ZHOU Xuxia, CHEN Yuan, DING Yuting
FOOD SCIENCE . 2018, (21): 1 -10 .  DOI: 10.7506/spkx1002-6630-201821001