Zhao, X.; Jiang, Y.; Luo, Z.; Yu, H.; Zhu, J.; Peng, X.; Zhang, L.; Ge, Q.; Wu, M.
Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods 2025, 14, 4059.
https://doi.org/10.3390/foods14234059
AMA Style
Zhao X, Jiang Y, Luo Z, Yu H, Zhu J, Peng X, Zhang L, Ge Q, Wu M.
Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods. 2025; 14(23):4059.
https://doi.org/10.3390/foods14234059
Chicago/Turabian Style
Zhao, Xinxin, Yunling Jiang, Zixin Luo, Hai Yu, Jiangyu Zhu, Xinyan Peng, Lang Zhang, Qingfeng Ge, and Mangang Wu.
2025. "Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters" Foods 14, no. 23: 4059.
https://doi.org/10.3390/foods14234059
APA Style
Zhao, X., Jiang, Y., Luo, Z., Yu, H., Zhu, J., Peng, X., Zhang, L., Ge, Q., & Wu, M.
(2025). Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters. Foods, 14(23), 4059.
https://doi.org/10.3390/foods14234059
