| 标题 |
Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Ashbala Shakoor; Zhaoyang Pei; Sam Al‐Dalali; Xuan Wang; Jianchun Xie; et al 出版日期:2023-09-13 |
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(2025-6-4)