Cite
MLA Citation
Xueping Ma et al.. “Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis.” European journal of lipid science and technology, vol. 122, no. 3, 2020, p. n/a. http://access.bl.uk/ark:/81055/vdc_100101899942.0x000022