Comparison of the Effects of Three Different Drying Methods on the Quality of Liuyang Douchi as Analyzed by Electronic Tongue and SPME-GC-MS
XIE Jing, JIANG Liwen,*, TU Bin, CHEN Miaofen, LIAO Luyan, LIU Deming, ZHOU Hui
FOOD SCIENCE . 2016, (22): 92 -98 .  DOI: 10.7506/spkx1002-6630-201622013