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Journal: FoodsVolume: 10Number: 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:
- Huan Liu,
- Teng Hui and
- Fei Fang
- et al.
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