论文信息 - Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat - 字舞流文

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

H. Wen | S. Ibrahim | Feng Xi | Hu Zhicheng | Zhao Shuangjuan | Duan Changsheng | Tang Jixia | Lei Xiao-yu | Liu Ying