主题:【已应助】Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation …
【序号】:1 【作者】: 【题名】:Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation … 【DOI】: 【年、卷、期、起止页码】: 【全文链接】:https://www.sciencedirect.com/science/article/pii/S0963996924005763