Contribution of Water-soluble Components in Lipids to Flavor of Cooked Rongchang Pork
WANG Ting，LI Hong-jun，HE Zhi-fei，HUANG Ye-chuan，QIN Gang
FOOD SCIENCE . 2011, (17): 155 -159 .  DOI: 10.7506/spkx1002-6630-201117031