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Journal: MoleculesVolume: 28Number: 165
Article: Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis
  • Authors:
  • Jiqian Liu1,
  • Lijuan Han1,* and
  • Wenzheng Han1
  • et al.
Link: https://www.mdpi.com/1420-3049/28/1/165

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