Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS
DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He
FOOD SCIENCE . 2021, (2): 227 -234 .  DOI: 10.7506/spkx1002-6630-20200116-199