| 标题 |
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem X 作者:Yue Z, Lai J, Li Q, Yu Q, He Y, Liu J, Zhu Y 出版日期:2024-10-21 |
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(2025-6-4)