| index | Title |
| 1 | Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry Author(s):Yuan-fan YANG, Shen-ru CHEN, Hui N... Clicked:9046 Download:4842 Cited:3 <Full Text> Journal of Zhejiang University Science B 2008 Vol.9 No.12 P.977-981 DOI:10.1631/jzus.B0820021 |
| 2 | A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough Author(s):Guo-hua Zhang, Tao Wu, Faizan A. S... Clicked:5989 Download:5240 Cited:3 <Full Text> <PPT> 3058 Journal of Zhejiang University Science B 2016 Vol.17 No.10 P.787-797 DOI:10.1631/jzus.B1600130 |