| 标题 |
Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Kaihua Zhang; Dan Li; Mingwu Zang; Zheqi Zhang; Xiaoman Li; et al 出版日期:2022-02-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)