Cite
HARVARD Citation
Gao, X. et al. (2023). Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids. Food research international. p. . [Online].
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Gao, X. et al. (2023). Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids. Food research international. p. . [Online].