Formation of and Changes in Volatile Flavor Compounds in Tan Sheep Meat during Processing by Different High-Temperature Cooking Methods
BAI Shuang, WANG Yongrui, LUO Ruiming, YOU Liqin, DING Dan, BAI He, SHEN Fei
FOOD SCIENCE . 2021, (24): 166 -174 .  DOI: 10.7506/spkx1002-6630-20200808-114