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Journal: Foods, 2023
Volume: 12
Number: 446
446
Article: Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef
Authors: by Yujiao Wang, Xinrong Bu, Dawei Yang, Dan Deng, Zhaomin Lei, Zhaobin Guo, Xiaotong Ma, Li Zhang and Qunli Yu
Link: https://www.mdpi.com/2304-8158/12/3/446

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