1. 高酸价肉油在传统泡酒过程中的脂质氧化及风味成分变化.
- Author
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梁诗雅, 张风娇, 何松贵, 关闭怡, 黎伟刚, and 吴振强
- Subjects
FAT ,PORK processing ,FATTY acids ,LIPASES ,FLAVOR ,ANISIDINE - Abstract
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- Published
- 2022
- Full Text
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