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Meat flavor of processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid.

Fuente: PubMed

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Détails bibliographiques
Auteurs principaux:	Liu, Xin, Zhu, Ling, Sun, Cunxin, Hou, Yelin, Yu, Yebing, Zheng, Xiaochuan, Liu, Bo, Jiang, Sufei, Han, Yongquan, Xu, Gangchun
Format:	Artículo científico
Langue:	en
Publié:	Food chemistry: X 2026
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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