Article Versions Notes

Yang Y, Pan D, Wang Y, He J, Yue Y, Xia Q, Zhou G, Cao J. Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock. Foods. 2020; 9(4):513. https://doi.org/10.3390/foods9040513

Yang, Yi, Daodong Pan, Ying Wang, Jun He, Yi Yue, Qiang Xia, Guanghong Zhou, and Jinxuan Cao. 2020. "Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock" Foods 9, no. 4: 513. https://doi.org/10.3390/foods9040513

Yang, Y., Pan, D., Wang, Y., He, J., Yue, Y., Xia, Q., Zhou, G., & Cao, J. (2020). Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock. Foods, 9(4), 513. https://doi.org/10.3390/foods9040513