reference/29805584

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/29805584

Outgoing Links

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contentType	Journal Article
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publicationName	Food Chemistry
startingPage	129930
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bibliographicCitation	Jin Y, Cui H, Yuan X, Liu L, Liu X, Wang Y, Ding J, Xiang H, Zhang X, Liu J, Li H, Zhao G, Wen J. Identification of the main aroma compounds in Chinese local chicken high-quality meat. Food Chem. 2021 Oct 15;359():129930. doi: 10.1016/j.foodchem.2021.129930. PMID: 33951611.
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date	2021-10-15^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1016/j.foodchem.2021.129930 https://pubmed.ncbi.nlm.nih.gov/33951611
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Identification of the main aroma compounds in Chinese local chicken high-quality meat
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