SCI
Chemometric insights into the flavor development and quality changes in Jeju crossbred cattle loin during wet aging
작성자
admmusclefood
작성일
2025-12-31
조회
115
17_Kim, H. J., Lee, D., Lee, S., Choi, M., Yun, S., Lee, Y. S., ... & Jo, C. (2025). Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging. Food Science of Animal Resources, 45(5), 1444-1462.
