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Journal: FoodsVolume: 12Number: 2504
Article: Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation
- Authors:
- Qiaoyu Liu1,2,3,*,
- Menglin Lei1,2,3 and
- Wenhong Zhao1,2,3
- et al.
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