Cite
HARVARD Citation
Fu, Y. et al. (2022). Flavor formation based on lipid in meat and meat products: A review. Journal of food biochemistry. 46 (12), p. n/a. [Online].
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Fu, Y. et al. (2022). Flavor formation based on lipid in meat and meat products: A review. Journal of food biochemistry. 46 (12), p. n/a. [Online].