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Journal: Foods, 2021
Volume: 10
Number: 2387
Article:
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
Authors:
by
Huan Liu, Teng Hui, Fei Fang, Qianli Ma, Shaobo Li, Dequan Zhang and Zhenyu Wang
Link:
https://www.mdpi.com/2304-8158/10/10/2387
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