| 标题 |
Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Food Sci 作者:Wang X, Feng M, Zheng Z, Jin L, Ma X, Ma C, Shen H, Zhang M, Liu D 出版日期:2026-09-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)