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APA Citation
Zhang, K., Li, D., Zang, M., Zhang, Z., Li, X., Wang, S., Zhang, S., & Zhao, B. (2022). comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork. Lebensmittel-Wissenschaft + Technologie =, 155, . http://access.bl.uk/ark:/81055/vdc_100148215662.0x000055