Article Versions Notes

Tao W, Li Z, Wei G, Wang Y, Wang Y, Zhang W, Zhang C, Chai Y, Mao H, Li Y, et al. Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study. Foods. 2025; 14(17):3098. https://doi.org/10.3390/foods14173098

Tao, Wenli, Zhenzhu Li, Guangqiang Wei, Yue Wang, Yuzhu Wang, Wenbin Zhang, Chenghao Zhang, Yunmei Chai, Huaming Mao, Yufang Li, and et al. 2025. "Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study" Foods 14, no. 17: 3098. https://doi.org/10.3390/foods14173098

Tao, W., Li, Z., Wei, G., Wang, Y., Wang, Y., Zhang, W., Zhang, C., Chai, Y., Mao, H., Li, Y., & Huang, A. (2025). Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study. Foods, 14(17), 3098. https://doi.org/10.3390/foods14173098