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Publication | Open Access

Mechanisms of cooking methods on flavor formation of Tibetan pork

DOIFull Paper Access

54

Citations

35

References

2023

Year

Lujie Cheng, Xin Li, Yuting Tian, Wang Qia, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang
Food Chemistry X

References

YearCitations

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