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Journal: Foods, 2024
Volume: 13
Number: 1360
1360
Article: Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
Authors: by Huiyu Zou, Chuangye Deng, Junnian Li, Aihua Lou, Yan Liu, Jie Luo, Qingwu Shen and Wei Quan
Link: https://www.mdpi.com/2304-8158/13/9/1360

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