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Journal: Foods, 2025
Volume: 14
Number: 2305

Article: Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment
Authors: by Dongbing Yu and Yu Gu
Link: https://www.mdpi.com/2304-8158/14/13/2305

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