← Back to graph

Food

dongpo pork

Selected indexed studies

Effect of different cooking times on the fat flavor compounds of pork belly. (J Food Biochem, 2022) [PMID:35403722]
Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage. (Foods, 2025) [PMID:40238224]

_Worker-drafted node — pending editorial review._

Connections

No connections recorded yet.

Sources

Effect of different cooking times on the fat flavor compounds of pork belly. (2022) pubmed
Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage. (2025) pubmed

Local graph