Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman
FOOD SCIENCE . 2020, (12): 166 -172 .  DOI: 10.7506/spkx1002-6630-20191027-298