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Journal: Foods, 2021
Volume: 10
Number: 2709

Article: The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
Authors: by Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang and Yuyu Zhang
Link: https://www.mdpi.com/2304-8158/10/11/2709

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