Changes in volatile flavor compounds of cured bovine liver during processing

doi:10.13995/j.cnki.11-1802/ts.019152

XU Huan, ZHENG Ya, YU Qunli, LIN Liang, CAO Hui, HAN Mingshan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 233-240.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 233-240. DOI: 10.13995/j.cnki.11-1802/ts.019152

Changes in volatile flavor compounds of cured bovine liver during processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 233-240 https://doi.org/10.13995/j.cnki.11-1802/ts.019152

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Received	Published
2018-10-25	2019-05-25
Issue Date
2019-06-17

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