The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditionsMe
本文档由 pubmed001 分享于2016-11-21 20:15
The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditionsMeof,in,po,The,the,outer,and,inner,parts,THE
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君，已阅读到文档的结尾了呢~~