Qiang Wang

1 ta ish

Chongqing University

1. Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

   Xiaofeng Xiang, Kai Wang, Fuwei Wang +4

   Maqola20257 iqtibos

   ABIABI:AkademIndex/2026.other.284606