| 标题 |
A metabolomics based approach in vestigates volatile flavor formation and characteristic compounds of the Dahe black pig dry⁃cured ham
基于代谢组学的大河黑猪干腌火腿挥发性风味形成及特征化合物研究
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| 其它 | SHI Y N, LI X, HUANG A X. A metabolomics⁃based approach in⁃ vestigates volatile flavor formation and characteristic compounds of the Dahe black pig dry⁃cured ham[ J] . Meat Science, 2019, 158: 107904 |
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