| 标题 |
Proteomics analysis provides insights into the formation of volatile organic compounds in Tibetan pork across three cooking methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Laiyu Zhao; Feng Huang; Shai Barbut; Sara W. Erasmus; Chunhui Zhang 出版日期:2026-02-17 |
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(2025-6-4)