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November 24, 2019Journal of Food Science

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

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QGQian GuoHunan Agricultural UniversityXKXiangfeng KongNanjing Agricultural UniversityCHCheng‐Jun HuChinese Academy of Tropical Agricultural Sciences

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Cite This Study

Guo et al. (2019) studied this question.

synapsesocial.com/papers/69dd4229fb7610310c1015a9https://doi.org/10.1111/1750-3841.14959
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