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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:6256  Download:3618  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:3449  Download:2763  Cited:3  <Full Text>  <PPT> 1827 Journal of Zhejiang University Science B  2016 Vol.17 No.10 P.787-797  DOI:10.1631/jzus.B1600130

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