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Effect of different cooking times on the fat flavor compounds of pork belly.
J Food Biochem. 2022 Aug;46(8):e14184. doi: 10.1111/jfbc.14184. Epub 2022 Apr 11.
J Food Biochem. 2022.
PMID: 35403722
Effects of different cooking methods on volatile flavor compounds of chicken breast.
Bi J, Lin Z, Li Y, Chen F, Liu S, Li C.
Bi J, et al.
J Food Biochem. 2021 Jul 12:e13770. doi: 10.1111/jfbc.13770. Online ahead of print.
J Food Biochem. 2021.
PMID: 34254338
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