ArticleFood science of animal resources2022

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.

Farouq Heidar Barido et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.