Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots
JIA Qian, CHENG Chao, TIAN Cheng, LI Wei, ZHOU Zhi, MO Kaiju, WANG Xingping
FOOD SCIENCE . 2020, (24): 172 -178 .  DOI: 10.7506/spkx1002-6630-20200625-337