المؤلفون: Hengpeng Wang, Jipan Wang, Yinlan Wang, Sumin Gao, Shuangyi Xu, Xiaobo Zou, Xiangren Meng

المصدر: Foods, Vol 12, Iss 17, p 3266 (2023)

مصطلحات موضوعية: beef rump, postmortem aging, key volatile compounds, dominant microbiota, correlation analysis, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/17/3266; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/fb272556fbe44625bd09e277970d6819