Comparison of the Relationship between Lipid Oxidation and the Formation of Volatile Flavor Components in Decapterus maruadsi during Two Different Dry-Salting Processes
WU Yanyan, CAO Songmin, LI Laihao, YANG Xianqing, WANG Jinxu, HU Xiao
FOOD SCIENCE . 2017, (6): 165 -172 .  DOI: 10.7506/spkx1002-6630-201706026