Lipid contribution to volatile formation in paper-wrapped Chinese bacon under different smoking temperatures and durations
- DOI
- 10.1016/j.meatsci.2026.110245
- Published
- 2027-01
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110245,
title = {Lipid contribution to volatile formation in paper-wrapped Chinese bacon under different smoking temperatures and durations},
author = {Mingyue Yao and Na Deng and Linlin Ye and Xiaoyi Hou and Hong Wang and Hui Li and Haohua Fu and Jianhui Wang},
year = {2027},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110245},
url = {https://doi.org/10.1016/j.meatsci.2026.110245}
}RIS
TY - JOUR TI - Lipid contribution to volatile formation in paper-wrapped Chinese bacon under different smoking temperatures and durations AU - Mingyue Yao AU - Na Deng AU - Linlin Ye AU - Xiaoyi Hou AU - Hong Wang AU - Hui Li AU - Haohua Fu AU - Jianhui Wang PY - 2027 JO - Meat Science DO - 10.1016/j.meatsci.2026.110245 UR - https://doi.org/10.1016/j.meatsci.2026.110245 ER -
APA
Yao, M., Deng, N., Ye, L., Hou, X., Wang, H., Li, H., Fu, H., & Wang, J. (2027). Lipid contribution to volatile formation in paper-wrapped Chinese bacon under different smoking temperatures and durations. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110245
Source records
- crossref · retrieved 2026-11-05T10:51:39.085Z