Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton
BAI Shuang, WANG Yongrui, LUO Ruiming
FOOD SCIENCE . 2021, (14): 180 -186 .  DOI: 10.7506/spkx1002-6630-20200906-071