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Journal: Foods, 2024
Volume: 13
Number: 1885
Article:
Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting
Authors:
by
Linlin He, Hui Yang, Fei Lan, Rui Chen, Pengfei Jiang and Wengang Jin
Link:
https://www.mdpi.com/2304-8158/13/12/1885
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