Effect of Thermal Treatment on Major Ingredients and Volatile Compounds of Cream Studied by Nuclear Magnetic Resonance Spectroscopy and Gas Chromatography-Mass Spectrometry
YE Tingting, LIU Siyi, LIU Jie, YANG Xiaoying, ZHAO Zijian, CHEN Dewei
FOOD SCIENCE . 2022, (10): 220 -226 .  DOI: 10.7506/spkx1002-6630-20210612-149