Effects of Cooking Methods on Fatty Acid Composition and Volatile Substances in Oven-Roasted Lamb Chops
LI Kaixuan, WANG Xuan, LIU Yang, WANG Peng, WANG Jinhua, TIAN Honglei, XIE Jianchun
FOOD SCIENCE . 2024, (18): 143 -151 .  DOI: 10.7506/spkx1002-6630-20231226-228