Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
- DOI
- 10.1016/j.fochx.2024.101591
- Published
- 2024-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2024.101591,
title = {Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat},
author = {Lujie Cheng and Qia Wang and Xiefei Li and Xinyuan Huang and Fengping An and Zhang Luo and Jingjing Wang and Qiaohui Zeng and Peng Shang and Zhendong Liu and Qun Huang},
year = {2024},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2024.101591},
url = {https://doi.org/10.1016/j.fochx.2024.101591}
}RIS
TY - JOUR TI - Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat AU - Lujie Cheng AU - Qia Wang AU - Xiefei Li AU - Xinyuan Huang AU - Fengping An AU - Zhang Luo AU - Jingjing Wang AU - Qiaohui Zeng AU - Peng Shang AU - Zhendong Liu AU - Qun Huang PY - 2024 JO - Food Chemistry: X DO - 10.1016/j.fochx.2024.101591 UR - https://doi.org/10.1016/j.fochx.2024.101591 ER -
APA
Cheng, L., Wang, Q., Li, X., Huang, X., An, F., Luo, Z., Wang, J., Zeng, Q., Shang, P., Liu, Z., & Huang, Q. (2024). Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2024.101591
Source records
- crossref · retrieved 2026-09-26T03:24:43.234Z