| 标题 |
 The content- and odor-advantaged volatile compounds and the visualized characteristic odor profile of n-3 PUFA-rich fried pork meat obtained from finishing pigs fed a diet enriched with linseed oil and selenomethionine |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Teng Hui; Zhengfeng Fang; Yong Yang; Yiming Sun; Jianxun Li 出版日期：2026-02-12 |
| 求助人 | |
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(2025-6-4)
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