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Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham
Guo, Xin, Lu, Shiling, Wang, Yongqin, Dong, Juan, Ji, Hua, Wang, QinglingVolume:
43
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14199
Date:
November, 2019
File:
PDF, 1.09 MB
2019