Analysis of the Aromatic Components of Potato Flour Incorporated Instant Congee Processed by Explosion Puffing by Combined Use of SPME-GC-MS and PCA
BAI Jie, JIANG Huabin, TAO Guoqin, ZHANG Xiaofei, LI Yumei, PENG Yijiao
FOOD SCIENCE . 2020, (14): 217 -224 .  DOI: 10.7506/spkx1002-6630-20200109-109