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Wang Y, Bu X, Yang D, Deng D, Lei Z, Guo Z, Ma X, Zhang L, Yu Q. Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef. Foods. 2023; 12(3):446. https://doi.org/10.3390/foods12030446

Wang, Yujiao, Xinrong Bu, Dawei Yang, Dan Deng, Zhaomin Lei, Zhaobin Guo, Xiaotong Ma, Li Zhang, and Qunli Yu. 2023. "Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef" Foods 12, no. 3: 446. https://doi.org/10.3390/foods12030446

Wang, Y., Bu, X., Yang, D., Deng, D., Lei, Z., Guo, Z., Ma, X., Zhang, L., & Yu, Q. (2023). Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef. Foods, 12(3), 446. https://doi.org/10.3390/foods12030446