Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao
FOOD SCIENCE . 2026, (6): 69 -77 .  DOI: 10.7506/spkx1002-6630-20251015-081