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Journal: Foods, 2023
Volume: 12
Number: 109
109
Article: Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
Authors: by Jie Zhao, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che and Wenwu Ding
Link: https://www.mdpi.com/2304-8158/12/1/109

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