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Journal: FoodsVolume: 14Number: 1535
Article: Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses
  • Authors:
  • Kaiyan You,
  • Qianyu Li and
  • Ya Wang
  • et al.
Link: https://www.mdpi.com/2304-8158/14/9/1535

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