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Evaluating the influence of high-temperature sterilization ..:
Bi, Jicai
;
Ping, Chunyuan
;
Chen, Zhuo
...
International Journal of Gastronomy and Food Science. 36 (2024) - p. 100939 , 2024
Link:
https://doi.org/10.1016/j.ijgfs.2024.100939
RT Journal T1 <Title>Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2024.100939&Exemplar=1&LAN=DE A1 Bi, Jicai A1 Ping, Chunyuan A1 Chen, Zhuo A1 Yang, Zhen A1 Li, Bian A1 Gao, Yueyue A1 Zhang, Yao A1 He, Hongju PB Elsevier BV YR 2024 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 36 SP 100939 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2024.100939 DO https://doi.org/10.1016/j.ijgfs.2024.100939 SF ELIB - SuUB Bremen
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