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Journal: Foods, 2022
Volume: 11
Number: 3264

Article: The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
Authors: by Zewei Zhang, Hongwu Ji, Di Zhang, Shucheng Liu and Xiaoshan Zheng
Link: https://www.mdpi.com/2304-8158/11/20/3264

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