Comparison of Free and Bound Aroma Compounds in Peel and Seed Kernel of Rosa roxburghii Tratt.
ZHOU Zhi1, WANG Xing-ping1, ZHU Yu-chang1, PAN Si-yi2
FOOD SCIENCE . 2014, (22): 121 -125 .  DOI: 10.7506/spkx1002-6630-201422022