دورية أكاديمية
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking
| العنوان: | Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking |
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| المؤلفون: | Wang, Xiaomin, Huang, Meigui, Yao, Yishun, Yu, Jingyang, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang |
| المصدر: | In Food Research International July 2024 188 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 09639969 |
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| DOI: | 10.1016/j.foodres.2024.114506 |