Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat-Reference-Cited by-同舟云学术

Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Published:2024-06 Issue: Volume:22 Page:101391
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Yang Zhuyu,Liu Yahui,Bai Fan,Wang Jinlin,Gao Ruichang,Zhao Yuanhui,Xu Xinxing

Publisher

Elsevier BV

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