Mechanisms of cooking methods on flavor formation of Tibetan pork
烹调方式对藏猪肉风味形成的影响机制
期刊:Food Chemistry-X
影响因子:6.5
doi:10.1016/j.fochx.2023.100873
Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang
