Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise
Crossref DOI link: https://doi.org/10.1007/s11694-019-00322-1
Published Online: 2019-11-08
Published Print: 2020-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Qin, Yan-xiu
Cai, Dan-Dan
Zhang, Dan-ni
Liu, Yuan
Lai, Ke-qiang http://orcid.org/0000-0001-5462-6285
Text and Data Mining valid from 2019-11-08
Version of Record valid from 2019-11-08
Article History
Received: 8 May 2019
Accepted: 1 November 2019
First Online: 8 November 2019