Cite
HARVARD Citation
You, L. et al. (2019). Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. Journal of food quality. p. . [Online].
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You, L. et al. (2019). Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. Journal of food quality. p. . [Online].