Comparative Characterization of Fatty Acids and Volatile Substances in Chinese Indigenous and Hybrid Pork in Raw, Cooked, and Reheated States
Food Bioscience（2024）
Key words
Fatty acid,Pork,Volatile substance,Cooking,Reheating
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined