| 标题 |
Investigating the impact of the key processing stages on flavor components and lipid flavor formation of Tibetan dried pork slice |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agriculture and Food Research 作者:Xue Xiao; Huaying Chen; Xuehai Ge; Jiangping Fan; Liangyu Yang; et al 出版日期:2026-01-18 |
| 求助人 | |
| 下载 |
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(2025-6-4)