| 标题 |
Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Lwt - Food Science and Technology 作者:H. Zhan; Khizar Hayat; H. Cui; S. Hussain; Chi-Tang Ho; et al 出版日期:2020-01-01 |
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(2025-6-4)