| 标题 |
Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Zhuowen Wang; Zhongqiang Wang; Jinxuan Cao; Jinpeng Wang; Yuemei Zhang; et al 出版日期:2026-08-01 |
| 求助人 | |
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(2025-6-4)