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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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