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Journal: Foods, 2023
Volume: 12
Number: 2137

Article: Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
Authors: by Wengang Zhang, Xijuan Yang, Jie Zhang, Yongli Lan and Bin Dang
Link: https://www.mdpi.com/2304-8158/12/11/2137

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