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Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis

DOI

55

Citations

35

References

2023

Year

Huan Liu, Qianli Ma, Jiangtao Xing, Li Pi, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang, Hansheng Gong
Food Chemistry

References

YearCitations

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