Impact of roasting time on the color, protein, water distribution and key volatile compounds of pork

作者：Ji Chen, Bing Wu, Shuang Gao, Yongrui Wang · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106787 · 被引用次数：11 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Food Quality and Safety Studies