Cite
HARVARD Citation
Song, S. et al. (2017). Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression. Meat science. pp. 15-24. [Online].
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Song, S. et al. (2017). Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression. Meat science. pp. 15-24. [Online].