Article Versions Notes

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

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

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