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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.
Link: https://www.mdpi.com/2304-8158/10/10/2387

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