The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup

Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, Yun Sun

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Fingerprint

Dive into the research topics of 'The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup'. Together they form a unique fingerprint.

Food Science