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Journal: Foods, 2024
Volume: 13
Number: 3972
3972
Article: An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage
Authors: by Shengming Zhao, Mengke Li, Mengran Hei, Yanyan Zhao, Jingjun Li, Zhuangli Kang, Hanjun Ma and Guoyuan Xiong
Link: https://www.mdpi.com/2304-8158/13/23/3972

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