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Journal: FoodsVolume: 13Number: 2364
Article: The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat
  • Authors:
  • Ben Zhang1,2,
  • Mengli Cao1,2 and
  • Xingdong Wang1,2
  • et al.
Link: https://www.mdpi.com/2304-8158/13/15/2364

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