Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder.AuthorsBi, Jicai; Li, Yang; Lin, Zeyuan; Yang, Zhen; Chen, Fusheng; Liu, Sixin; Li, CongfaPublicationJournal of Food Processing & Preservation, 2022, Vol 46, Issue 3, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.16358