Evaluation of Fat Oxidation in Cantonese Sausage during Processing and Storage Using an Electronic Nose and Artificial Neural Network
GU Xinzhe, WU Zhenchuan, LIU Ruiyu, YIN Tao, HE Shuwen, TU Kang, PAN Leiqing
FOOD SCIENCE . 2016, (24): 142 -148 .  DOI: 10.7506/spkx1002-6630-201624022