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Unraveling the chemosensory attributes of braised beef prep..:
Sun, Jie
;
Li, Mingyu
;
Mu, Xiaoqing
...
International Journal of Gastronomy and Food Science. 37 (2024) - p. 100954 , 2024
Link:
https://doi.org/10.1016/j.ijgfs.2024.100954
RT Journal T1 <Title>Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2024.100954&Exemplar=1&LAN=DE A1 Sun, Jie A1 Li, Mingyu A1 Mu, Xiaoqing A1 Chen, Li A1 Zhang, Dequan A1 Fang, Fei A1 Niu, Xiaoying A1 Zhang, Chunjiang PB Elsevier BV YR 2024 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 37 SP 100954 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2024.100954 DO https://doi.org/10.1016/j.ijgfs.2024.100954 SF ELIB - SuUB Bremen
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