دورية أكاديمية
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
العنوان: | Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources |
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المؤلفون: | Yao, Yishun, Huang, Meigui, Wang, Xiaomin, Yu, Jingyang, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang |
المصدر: | In Food Chemistry 30 November 2024 459 |
قاعدة البيانات: | ScienceDirect |
تدمد: | 03088146 |
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DOI: | 10.1016/j.foodchem.2024.140335 |