Differences in flavor compounds in different parts of donkey meat

doi:10.13995/j.cnki.11-1802/ts.019651

LI Xiu, YANG Yan, DAUDA SA-ADU ABIOLA, CHENG Xiangrong, MEI Nana, WANG Dongliang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 227-234.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 227-234. DOI: 10.13995/j.cnki.11-1802/ts.019651

Differences in flavor compounds in different parts of donkey meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(12): 227-234 https://doi.org/10.13995/j.cnki.11-1802/ts.019651

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Received	Revised	Published
2018-12-17	2019-01-15	2019-06-25
Issue Date
2019-07-16

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