Preparation of Pork Flavor via Thermal Reaction and Identification of Its Aroma-active Compounds
CHEN Guan-qing SONG Huan-lu* ZHANG Zhen-bo YANG Cai XIAO Jun-song
FOOD SCIENCE . 2009, (8): 221 -226 .  DOI: 10.7506/spkx1002-6630-200908049