Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds
SHANG Xiao-lan, LI Cong-sheng, LU Yan-xia, JIANG Hai-qiang
FOOD SCIENCE . 2014, (16): 80 -84 .  DOI: 10.7506/spkx1002-6630-201416015