Effect of Key Processing Steps on Formation of Volatile Flavor Components in Steamed Pork with Rice
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman, XUE Dandan
FOOD SCIENCE . 2019, (4): 222 -228 .  DOI: 10.7506/spkx1002-6630-20180727-324