SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup
LI Jinlin,TU Zongcai,*, ZHANG Lu, SHA Xiaomei, WANG Hui, PANG Juanjuan, TANG Pingping
FOOD SCIENCE . 2016, (22): 149 -154 .  DOI: 10.7506/spkx1002-6630-201622022