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 |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2024.140335 |