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pro vyhledávání: '"Xieyuan Liu"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101401- (2024)
Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the
Externí odkaz:
https://doaj.org/article/ca3b7195e6c94977b6f1188a87c623d4