Effect of NaCl on the Interaction of Flavor Compounds with Myofibrillar Proteins
LOU Xiaowei, JIANG Yating, PAN Daodong, SUN Yangying, CAO Jinxuan
FOOD SCIENCE . 2017, (5): 74 -79 .  DOI: 10.7506/spkx1002-6630-201705012