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Mechanisms of cooking methods on flavor formation of Tibetan pork.
Cheng L, Li X, Tian Y, Wang Q, Li X, An F, Luo Z, Shang P, Liu Z, Huang Q. Cheng L, et al. Among authors: luo z. Food Chem X. 2023 Sep 9;19:100873. doi: 10.1016/j.fochx.2023.100873. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37745033 Free PMC article.
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