Order Article Reprints

Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G. Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods. 2022; 11(21):3542. https://doi.org/10.3390/foods11213542

Zhang, Jingjing, Zixiang Wei, Huachen Zhang, Lan Xie, Silvia Vincenzetti, Paolo Polidori, Lanjie Li, and Guiqin Liu. 2022. "Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing" Foods 11, no. 21: 3542. https://doi.org/10.3390/foods11213542

Zhang, J., Wei, Z., Zhang, H., Xie, L., Vincenzetti, S., Polidori, P., Li, L., & Liu, G. (2022). Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods, 11(21), 3542. https://doi.org/10.3390/foods11213542