Analysis of Volatile Flavor Compounds in Jinhua Ham as Maillard Reaction Products of Sulfur-containing Amino Acids
ZHAO Jing-li，ZHAO Gai-ming*，LIU Yan-xia，TIAN Wei, ZHANG Jian-wei，HU Dong-hua
FOOD SCIENCE . 2013, (19): 23 -26 .  DOI: 10.7506/spkx1002-6630-201319006