标题
Mechanisms of cooking methods on flavor formation of Tibetan pork
作者
关键词
-
出版物
Food Chemistry-X
Volume 19, Issue -, Pages 100873
出版商
Elsevier BV
发表日期
2023-09-10
DOI
10.1016/j.fochx.2023.100873
参考文献
相关参考文献
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