| 标题 |
Effects of multi-stage processing on quality attributes and volatile flavor profile of pre-prepared tiger skin chicken claw |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food science and technology 作者:Ziyang Wang; Shun-Feng Li; Li-Hua Zhang; Wenbo Wang; Wei Zong 出版日期:2026-04-15 |
| 求助人 | |
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(2025-6-4)