Effect of Heating Temperature on the Volatile Compounds of Lateolabrax maculatus Meat Analyzed by Electronic Nose and GC-MS
KANG Cuicui, SHI Wenzheng,, DIAO Yuduan, WANG Hui
FOOD SCIENCE . 2017, (18): 60 -66 .  DOI: 10.7506/spkx1002-6630-201718010