Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
| Autor: | Liu, Huan, Ma, Qianli, Xing, Jiangtao, Li, Pi, Gao, Peng, Hamid, Nazimah, Wang, Zhongshuai, Wang, Ping, Gong, Hansheng |
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| Zdroj: | In Food Chemistry 15 January 2024 431 |
| Databáze: | ScienceDirect |
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