Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing

被引：0

作者：

Li, Yunlong ^{[1
]}

Zhao, Yueliang ^{[1
]}

Fan, Daming ^{[2
]}

Wang, Mingfu ^{[1
,3
]}

机构：

[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai,201306, China

[2] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China

[3] School of Biological Sciences, The University of Hong Kong, Hong Kong,999077, Hong Kong

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 16期

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摘要：

引用

页码：125 / 132