Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
不同品系鸡肉生熟肉的脂肪酸组成、氧化状态及挥发性有机化合物含量
期刊:Poultry Science
影响因子:3.8
doi:10.1016/j.psj.2020.10.030
A Cartoni Mancinelli, E Silletti, S Mattioli, A Dal Bosco, B Sebastiani, L Menchetti, A Koot, S van Ruth, C Castellini
