Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
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DOI：
10.26599/fshw.2022.9250179
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发表时间：
2024-07-01
影响因子：
7
通讯作者：
Wang，Shouwei
中科院分区：
文献类型：
--
作者：
Li，Mingming;Zhu，Qiujin;Wang，Shouwei
