Article Versions Notes

Xu M, Kang Y, Wang Y, Li L, Liu Y, Xiang Q, Lin H, Liu P, Tang J. Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage. Foods. 2025; 14(7):1084. https://doi.org/10.3390/foods14071084

Xu, Min, Yang Kang, Ying Wang, Lan Li, Yu Liu, Qin Xiang, Hongbin Lin, Ping Liu, and Jie Tang. 2025. "Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage" Foods 14, no. 7: 1084. https://doi.org/10.3390/foods14071084

Xu, M., Kang, Y., Wang, Y., Li, L., Liu, Y., Xiang, Q., Lin, H., Liu, P., & Tang, J. (2025). Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage. Foods, 14(7), 1084. https://doi.org/10.3390/foods14071084