| 标题 |
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food & Function 作者:Heping Cui; Dinghao Liu; Xue Xia; Jingyang Yu; Khizar Hayat; et al 出版日期:2020-12-29 |
| 求助人 | |
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(2025-6-4)