Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry.

Autor: He, Linlin1,2,3 (AUTHOR), Chen, Rui1,2 (AUTHOR), Lan, Fei1 (AUTHOR), Yang, Hui4 (AUTHOR), Gao, Ruichang1,5 (AUTHOR), Jin, Wengang1,3,6 (AUTHOR)
Zdroj: Journal of Food Quality. 5/17/2024, Vol. 2024, p1-12. 12p.
Databáze: Business Source Ultimate
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