Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat
| Autor: | Tong, Xiaoyang, Han, Xueqin, Wu, Songheng, Pang, Jinxin, Fu, Juan, Sun, Jianguang, Qiao, Yongjin, Zhang, Yi |
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| Zdroj: | In Food Research International September 2024 191 |
| Databáze: | ScienceDirect |
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