Article Versions Notes

Wang Z, Nie T, Zhang H, Wang W, Chen H, Wang S, Sun B. Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes. Foods. 2023; 12(23):4299. https://doi.org/10.3390/foods12234299

Wang, Ziqiang, Tianjie Nie, Huiying Zhang, Wenqian Wang, Haitao Chen, Shuqi Wang, and Baoguo Sun. 2023. "Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes" Foods 12, no. 23: 4299. https://doi.org/10.3390/foods12234299

Wang, Z., Nie, T., Zhang, H., Wang, W., Chen, H., Wang, S., & Sun, B. (2023). Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes. Foods, 12(23), 4299. https://doi.org/10.3390/foods12234299