Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers
Publication date: Available online 24 May 2021Source: Food Research InternationalAuthor(s): Jing Li, Jiaqi Zhang, Yuanyuan Yang, Jiawei Zhu, Weizhao He, Qingyu Zhao, Chaohua Tang, Yuchang Qin, Junmin Zhang
Source: Food Research International - Category: Food Science Source Type: research
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