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Journal: Molecules, 2024
Volume: 29
Number: 4777
4777
Article: Changes in the Volatile Flavor Substances, the Non-Volatile Components, and the Antioxidant Activity of Poria cocos during Different Drying Processes
Authors: by Chuqian Gao, Shaodi Sun, Linyu Zhang, Wei Xiang, Miaofen Chen, Jianguo Zeng and Hongqi Xie
Link: https://www.mdpi.com/1420-3049/29/19/4777

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