A Comparison of the Effects of Ultra-High Pressure and Heat Treatments on the Volatile Components of Chinese Seabuckthorn Pulp (Hippophae rhamnoides L. subsp. sinensis Rousi)
HUANG Rui, SHENG Wenjun, LI Jixin, FENG Lidan, BI Yang
FOOD SCIENCE . 2018, (18): 204 -208 .  DOI: 10.7506/spkx1002-6630-201818032