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Journal: Foods, 2022
Volume: 11
Number: 494

Article: Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
Authors: by Mingyuan Liu, Xiaoying Zhao, Mouming Zhao, Xiaoling Liu, Yiyang Pang and Meishuo Zhang
Link: https://www.mdpi.com/2304-8158/11/4/494

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