Identification of Bitter and Astringent Components in Ma Bamboo Shoots and Their Relationship with Taste by Sensory Evaluation
ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, BAI Ruihua, CAI Hanjiang
FOOD SCIENCE . 2017, (5): 167 -173 .  DOI: 10.7506/spkx1002-6630-201705027