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Journal: Foods, 2021
Volume: 10
Number: 1508

Article: Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
Authors: by Yujun Xu, Dequan Zhang, Huan Liu, Zhenyu Wang, Teng Hui and Jilu Sun
Link: https://www.mdpi.com/2304-8158/10/7/1508

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