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Effect of Reheating Methods on Volatile Flavor Constituents and Lipid Oxidation in Cooked Pig Ear

ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, WANG Shouwei, CHEN Wenhua

食品科学 . 2018, (14): 242 -248 . DOI: 10.7506/spkx1002-6630-201814036