Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup
Crossref DOI link: https://doi.org/10.1007/s13197-019-04095-9
Published Online: 2019-09-10
Published Print: 2020-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
You, Mengchen
Yang, Ping
Song, Huanlu http://orcid.org/0000-0001-8513-3299
Zhang, Lei
Liu, Peng
Text and Data Mining valid from 2019-09-10
Version of Record valid from 2019-09-10
Article History
Revised: 14 August 2019
Accepted: 6 September 2019
First Online: 10 September 2019