Effect of Combined Thermal and High Pressure Treatment on Flavor of Pork

被引：0
|
作者：
Huang, Yechuan [1 ]
Li, Tingting [1 ]
Gong, Daokai [1 ]
Li, Feng [1 ]
机构：
[1] School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang,621010, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 02期
关键词：
D O I：
10.7506/spkx1002-6630-201802036
中图分类号：
学科分类号：
摘要：
Ketones
引用
收藏
页码：227 / 232
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