Cite
HARVARD Citation
Qi, J. et al. (2023). Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food chemistry. p. . [Online].
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Qi, J. et al. (2023). Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food chemistry. p. . [Online].