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pro vyhledávání: '"Jipan Wang"'
Publikováno v:
Foods, Vol 12, Iss 17, p 3266 (2023)
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study
Externí odkaz:
https://doaj.org/article/fb272556fbe44625bd09e277970d6819