Comparative analysis of key aroma compounds in air-frying roasted pork from five species
| Autor: | Li, Lin, Huang, Pingping, Yang, Rujie, Li, Jingyu, Zhang, Yuping, Li, Junke, Li, Jianjun, Zhang, Jianmei, Brunton, Nigel P., Liu, Huan, Wei, Xiangru |
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| Zdroj: | In Food Chemistry: X 30 December 2024 24 |
| Databáze: | ScienceDirect |
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