Cite
MLA Citation
Yinghua Fu et al.. “Flavor formation based on lipid in meat and meat products: A review.” Journal of food biochemistry, vol. 46, no. 12, 2022, p. n/a. http://access.bl.uk/ark:/81055/vdc_100173096381.0x00004b
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Yinghua Fu et al.. “Flavor formation based on lipid in meat and meat products: A review.” Journal of food biochemistry, vol. 46, no. 12, 2022, p. n/a. http://access.bl.uk/ark:/81055/vdc_100173096381.0x00004b