| 标题 |
Lipid-derived odour-active volatile compound formation pathways in Tibetan pork across different cooking methods: Insights from iron properties, lipid oxidation, and lipidomics analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Laiyu Zhao; Lina Xu; Feng Huang; Wensong Wei; Shai Barbut; et al 出版日期:2025-06-20 |
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(2025-6-4)