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Journal description
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Details for article 36 of 76 found articles
| Title: |
Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi |
| Author: |
Bai, Shuang You, Liqin Ji, Chen Zhang, Tonggang Wang, Yongrui Geng, Duo Gao, Shuang Bi, Yongzhao Luo, Ruiming |
| Appeared in: |
Food research international |
| Paging: | Volume 159 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 36 of 76 found articles
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