Cite
HARVARD Citation
Bi, J. et al. (2021). Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of food biochemistry. 45 (8), p. n/a. [Online].
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Bi, J. et al. (2021). Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of food biochemistry. 45 (8), p. n/a. [Online].