| 标题 |
Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Siyi Zhang; Hengpeng Wang; Peng Wu; Sumin Gao; Zihan Jin; et al 出版日期:2026-05-28 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)