Comparison of Volatile Components in Chicken Breast Steamed for Different Periods
FAN Ting-ting1, ZHENG Fu-ping1,2,*, ZHANG Yi-jun1, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2
FOOD SCIENCE
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2014, (22): 115
-120
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DOI: 10.7506/spkx1002-6630-201422021
