Study on the flavor contribution of phospholipids and triglycerides to pork
- 31 October 2010
- journal article
- Published by Springer Science and Business Media LLC in Food Science and Biotechnology
- Vol. 19 (5), 1267-1276
- https://doi.org/10.1007/s10068-010-0181-0
Abstract
No abstract availableKeywords
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