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Journal: Foods, 2022
Volume: 11
Number: 896

Article: Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
Authors: by Yan Huang, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang and Yuyu Zhang
Link: https://www.mdpi.com/2304-8158/11/7/896

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