GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley
ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo
FOOD SCIENCE . 2019, (8): 192 -201 .  DOI: 10.7506/spkx1002-6630-20180522-312