Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology

Jian Zhang, Lei Jin, Jianjun Zhou, Chao Ma, Jie Cui, Jinchi Jiang, Wenhui Li, Si Wu, Wangang Zhang, Yonghong Hu

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

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