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APA Citation
Zhou, T., Gao, H., Xing, B., Bassey, A., Yang, L., Li, C., & Li, C. (2022). effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins. International journal of food science & technology, 57, 7644–7652. http://access.bl.uk/ark:/81055/vdc_100170365956.0x000043