Effect of Fat Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Fermented Sausages
Hu Yingying, Wang Yan, Yu Jing, Jiang Peiyu, Kong Baohua, Chen Qian
FOOD SCIENCE . 2019, (18): 8 -14 .  DOI: 10.7506/spkx1002-6630-20181022-233