Evolution of aroma-active compounds and precursor-aroma relationships in spiced brine-stewed pork intestine during stewing
Fuente:
Journal of Agriculture and Food Research
Publication date: December 2026Source: Journal of Agriculture and Food Research, Volume 32Author(s): Mingyu Li, Xia Qu, Haijie Wang, Xinyu Yang, Chengpeng Cheng, Laixue Ni, Qiankun Zheng, Zhenyu Wang, Dequan Zhang, Zeyu Zhang, Chunjiang Zhang