Changes in Volatile Flavor Compounds during the Fermentation of Laboratory-Made Hurood and Its Sensory Evaluation
GONG Lili, WANG Bei, WANG Rongxue, WANG Juan, CAO Yanping, SUN Baoguo
FOOD SCIENCE . 2017, (24): 81 -86 .  DOI: 10.7506/spkx1002-6630-201724013