Lipid oxidation and flavor change of pork fat pulp with high acid value during traditional liquor soaking

LIANG Shiya, ZHANG Fengjiao, HE Songgui, GUAN Jingyi, LI Weigang, WU Zhenqiang

China Brewing ›› 2022, Vol. 41 ›› Issue (11) : 120-126.

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China Brewing ›› 2022, Vol. 41 ›› Issue (11) : 120-126. DOI: 10.11882/j.issn.0254-5071.2022.11.021
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Lipid oxidation and flavor change of pork fat pulp with high acid value during traditional liquor soaking

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(11): 120-126 https://doi.org/10.11882/j.issn.0254-5071.2022.11.021

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