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Journal: Foods, 2025
Volume: 14
Number: 949
Article:
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup
Authors:
by
Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li and Yun Sun
Link:
https://www.mdpi.com/2304-8158/14/6/949
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